Chicken sausage and zucchini marinara over polenta
Recipe by Amanda Behrends
4 tsp olive oil
2 cups zucchini or yellow squash sliced
3 links fully cooked flavored chicken sausage such as Al Fresco sun dried tomato and mozzarella.
1/2 cup jarred spagetti or marinara sauce.
1/4 red wine.
1 tsp minced garlic
1 tsp dried oregano, or more to taste.
5 Tbsp instant polenta
1 cup chicken broth
1/2 cup water
1/2 cup grated parmesan, divided.
Prep. Time → 5 min
Cook Time → 15 min
1. Heat a large non stick skillet over medium high heat and coat with olive oil.
2. Add zucchini and sautee for 4 minutes stirring occasionally.
3. Add sausage, garlic, and oregano and sautee for 2 minutes more.
4. Add red wine, cook for one minute, stirring to release browned bits.
5. Add spagetti sauce amd cook 4 minutes until heated through.
6. Sprinkle with 1/4 cup grated parmesan.
7. After adding spagetti sauce to zucchini mixture, bring chicken broth and water to boil in a small sauce pan.
8. Once broth is boiling remove from heat and whisk in polenta.
9. Whisk remaining 1/4 cup parmesan into polenta.
10. To serve divide polenta between two bowls and top with zucchini and sausage mixture.
main courses July 23, 2011 02:59
Author Combines recipes from Cooking Light and Al Fresco
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