My Tall & Handsome has always liked sausages and brats. Me, on the other hand, not so much. Mainly because of the high fat content and sodium found in those products. I’m especially the watchful eye since he’s had bypass surgery.
But, with the arrival of chicken and turkey sausages, and some otherwise healthy ingredients, I think we’ve come to a happy meeting place to add recipes with these ingredient ever so often – as long as it’s not a steady diet!
Today’s recipe is just one of those recipes. There are many pluses to the dish: chocked full of good for you veggies (think organic and bump it up a notch), fast, easy and only one pan to clean up. You could probably throw in a few leftover veggies you have on hand.
Serve with a hearty 5 grain bread and you’ve rounded out dinner with the family.
Chicken Sausage and Vegetable One Dish Meal
1 tablespoon olive oil
1 pound your favorite flavor chicken sausage links (we like Italian and Applewood), cut into 1 inch chunks
1 large sweet onion, thinly sliced
3 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes or to taste
2 pounds red potatoes, thinly sliced
2 cups frozen corn
1 14.5 ounce can low sodium chicken broth
1/4 teaspoon black pepper
2 cups baby spinach
1. In a large skillet (about 12 inches) heat olive oil over medium high heat. Add sausage and onion. Cook, stirring until sausage is brown and onion is tender.
2. Add garlic and pepper flakes and cook for another minute.
3. Add potatoes, corn, low sodium chicken broth and pepper. Bring to a boil. Reduce heat, cover and simmer 12 – 15 minutes or until potatoes are tender.
4. Add spinach and stir and cook just a few seconds, or just long enough until spinach is wilted.
© 2015 Beverly Hicks Burch All Rights Reserved.