I have been cooking like a mad women lately! And I will admit there are nights that I dirty almost every dish in our condo!! I sometimes spend hours doing dishes and I feel like I constantly need to mop our kitchen floor! Sometimes when I get done cooking it looks like the Tasmanian devil has been through our kitchen. Yes, I am not the neatest of cooks!
But... then there are those nights where I dirty only one pot, I tidy up the kitchen as I go, and I only dirty enough dishes for Derek and I! Yes, those nights are glories, but far and few between!
Make this tonight, your dish washer will thank me!
Spicy Chicken Sausage Skillet with Peppers and Onions
Brunch N'Cupcakes
Serves 6
Ingredients:
5 Fully Cooked Spicy Italian Chicken Sausages, Sliced on the diagonal- I used Bilinski's Hot Italian Chicken Sausage
1 Red Pepper - Sliced
1 Green Pepper - Sliced
1 Medium Yellow Onion - Sliced
2 Garlic Cloves Finely Chopped
1 -15 Oz Can Diced Tomatoes - Italian Style - Undrained
1 Cup Low Sodium Chicken Broth
2 Tablespoons Apple Cider Vinegar
2 Teaspoons Dried Oregano
1 Teaspoon Herb de Provence
2 Tablespoons Fresh Italian Parsley - chopped
2 Cups Cooked Brown Rice - I prepared ahead of time!
Directions:
1 - In a large skillet heat 1 teaspoon olive oil. Saute onions until translucent, add garlic and cook until fragrant. Add peppers and cook for about 2 minutes (peppers will continue to cook with sausage and broth).
2- Add sliced chicken sausage, diced tomatoes, chicken stock, apple cider vinegar and dried herbs to skillet. Stir until combined and let simmer for 10 minutes, this lets all the flavors mingle and marry together!
3- After 10 minutes stir in brown rice, stir until rice is evenly covered and cook another 5 minutes until heated through. Top skillet with fresh Italian Parsley and serve!
Enjoy! Check out the weekly menu and shopping list for May 31st-June 5th, here! More recipes posted later this week!
