Chi Chi Dango Mochi

“Sauteed bell peppers, zucchini, mushrooms and roasted garlic chicken sausage make a hearty sauce for tomato and garlic polenta in this easy and delicious one-dish dinner.”

Ingredients:

• 2 teaspoons
  
  garlic oil


• 1 large
  
  yellow bell pepper, seeded and cut in 2 to 3-inch strips


• 1 cup
  
  Vidalia, Texas Sweet or other sweet onion variety, cut in thin strips


• 1 (12 ounce) package
  
  al fresco® All Natural Roasted Garlic Chicken Sausage, sliced on diagonal in 1/4-inch slices


• 1 cup
  
  zucchini, sliced on diagonal in 1/4-inch slices


• 1 cup
  
  packaged sliced button mushrooms


• 1 teaspoon
  
  Italian seasoning


• 2 tablespoons
  
  balsamic vinegar


• 1 (18 ounce) package
  
  pre-cooked sun-dried tomato and garlic polenta, drained and cut into 1/2-inch rounds

Directions:

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