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“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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