Chicken Sausage Skillet
Ingredients
- 4 chicken sausages
- 28 oz white kidney beans strained and rinsed
- 2 tbsp olive oil
- 1 white onion diced
- 4 garlic cloves minced
- 1 red bell pepper sliced
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp fennel seeds crushed
- 1/2 tsp chile pepper crushed (optional)
- 4 tomatoes diced
- 2 tbsp tomato paste
- 1/4 cup water
- 1/2 tsp salt
- 1/4 tsp black pepper
- fresh basil to serve
Instructions
- Heat a drizzle of olive oil in a large skillet on medium heat, add sausages and cook until golden on all sides. Once cooked through, remove from the pan and set aside.
- In the same skillet, add another drizzle of olive oil along with onions and garlic and cook for 3-4 minutes until tender. Add oregano, thyme, fennel and chillies and cook for an additional minute until fragrant.
- Add bell pepper and diced tomatoes, season with salt and pepper, and cook until peppers are tender.
- Once vegetables are tender, stir in tomato paste and water until well combined. (Add additional water as needed.)
- Slice sausages into ¼ or ½ inch pieces and add to the sauce to simmer on low for 10 minutes.
- Add beans to the skillet and gently stir in to combine. Allow to cook for an additional 5 minutes until sauce has thickened, and season with additional salt and pepper to taste.
- Garnish with fresh chopped basil to serve. Enjoy!
Nutrition
By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.
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