Chicken Sausage & Veggie Skillet

Ingredients

• 14 oz oz Fully cooked chicken sausage, sliced into rounds
• 1 lb lb Baby Yukon Gold potatoes, halved or quartered
• 1 medium whole Zucchini, sliced
• 1 whole Red bell pepper, chopped
• 1 small whole Yellow onion, chopped
• 1 cup cup Cherry tomatoes
• 2 tbsp tbsp Olive oil, divided
• 3 clove Garlic cloves, minced
• 1 tsp tsp Italian seasoning
• 1/2 tsp tsp Smoked paprika
• 1/2 tsp tsp Kosher salt
• 1/4 tsp tsp Black pepper
• 1 tbsp tbsp Fresh lemon juice
• 2 tbsp tbsp Fresh parsley, chopped
• 1/4 cup cup Grated Parmesan, optional

Instructions

1. Place potatoes in a microwave-safe bowl with approximately 2 tablespoons water. Cover loosely. Microwave approximately 4-5 minutes until just beginning to soften. Drain.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced chicken sausage. Cook approximately 3-4 minutes until browned. Transfer sausage to a plate.
3. Add remaining olive oil and potatoes. Cook approximately 5 minutes until golden.
4. Add onion and bell pepper. Cook approximately 4 minutes. Add zucchini. Cook another 3-4 minutes until crisp-tender.
5. Add garlic, Italian seasoning, smoked paprika, salt and black pepper. Cook approximately 30 seconds.
6. Add cherry tomatoes. Return chicken sausage to the skillet. Cook approximately 2-3 minutes until tomatoes begin to soften and sausage is heated through.
7. Stir in lemon juice. Taste and adjust seasoning. Finish with parsley and optional Parmesan.

Nutrition

Chef's Notes

Partially cooking the potatoes in the microwave dramatically reduces skillet time without compromising texture.

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