Chicken Sausage & Peppers Skillet with White Beans

Photo: bobjudge · CC BY 2.0 · source

Seared Italian chicken sausage and extra chicken breast with sweet peppers and onions, simmered with garlicky cannellini beans, tomatoes and spinach. Serve it with crusty bread for the sauce.

Ingredients

• 16 oz fully cooked Italian chicken sausage, sliced
• 1 lb boneless chicken breast, in 1-inch pieces
• 3 bell peppers, sliced
• 1 onion, sliced
• 4 garlic cloves, sliced
• 1 can cannellini beans, rinsed
• 1 cup crushed tomatoes
• 3 cups baby spinach
• 3 tbsp grated Parmesan
• ¼ baguette, sliced and toasted

From your pantry: 1 tbsp olive oil, 1 tsp Italian seasoning, ½ tsp fennel seed, ¼ tsp red pepper flakes, salt, pepper.

Instructions

1. Heat the oil in a large skillet over medium-high heat. Brown the sausage slices, 4 minutes, and move them to a plate.
2. Season the chicken with salt, pepper and Italian seasoning and cook in the same pan until browned and cooked through, 5 to 6 minutes. Add it to the sausage.
3. Add the peppers and onion with a pinch of salt and cook until soft and browned at the edges, 7 to 8 minutes. Stir in the garlic, fennel and pepper flakes for 1 minute.
4. Add the beans, tomatoes and ½ cup water and return the meats. Simmer until thick, 5 minutes, then stir in the spinach until wilted.
5. Top with Parmesan and serve with toasted baguette.

Tip: Smashing a few of the beans against the side of the pan makes the sauce creamy without adding anything else.

Nutrition per serving

Good for

Adapted from Skinnytaste.

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