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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This nicely spiced dish is loaded with vegetables. My family really loves it...and I bet yours will, too. Ingredients:
1/4 pound johnsonville® hot ground sausage |
1 small onion, chopped |
2 to 3 garlic cloves, minced |
1 boneless skinless chicken breast, cut into cubes |
1 can (14-1/2 ounces) cajun stewed tomatoes |
1 can (8 ounces) tomato sauce |
1/3 cup salsa |
1 medium carrot, julienned |
1 small yellow summer squash, sliced and quartered |
1 small zucchini, sliced and quartered |
1 tablespoon minced fresh parsley |
1 teaspoon salt |
1/2 teaspoon italian seasoning |
1/2 teaspoon dried thyme |
1/8 teaspoon pepper |
1 cup frozen cooked shrimp, thawed, peeled and deveined |
hot cooked pasta |
3 bacon strips, cooked and crumbled |
Directions:
1. In a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Add chicken; cook until chicken is no longer pink. Add the tomatoes, tomato sauce, salsa, carrot, squash and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in shrimp; heat until shrimp turn pink. Serve over pasta; sprinkle with bacon. Yield: 4 servings.
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