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Zucchini Marinara with Roasted Pepper and Asiago Chicken Sausage with Polenta

http://alfrescoallnatural.com/images/default-source/al-fresco-recipes/0701_af_rpas_zucchinimarinararoastedredpepperasiagosausagegrilledpolenta.jpg 20 mins 10 min 10 min 6

1 12 oz package al fresco Roasted Pepper and Asiago Chicken Sausage sliced on bias 1/4" thick

1 large fresh zucchini, cut into 1/2 moon shapes (about 2 1/2 cups)

1 medium red onion, thinly sliced (about 2 cups)

1 tbsp extra virgin olive oil

1 tbsp fresh garlic cloves, finely minced

1 tbsp fresh oregano chopped

1/2 cup red wine

2 fresh medium tomatoes, cut into 1 inch chunks

1 cup roasted red pepper pasta sauce with Italian herbs

1 tsp freshly ground black pepper

3/4 lbs polenta, (ready to eat)

1/2 oz fresh Asaigo cheese, shredded

Rated 4.300/5 based on 3 customer reviews
Zucchini Marinara with Roasted Pepper and Asiago Chicken Sausage with Polenta
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3 Reviews
Serves6 Prep Time10 min Cook Time10 min
230Calories 9gFat 710mgSodium More
Nutritional Info Per Serving
Sodium710mg Sugars4g
Total Fat9g Cholesterol45mg
Carbohydrates19g Dietary Fiber2g
Saturated Fat2.5g Protein13g
Instructions
  • Place a large skillet over high heat and coat with olive oil. Add the zucchini and red onion, and sauté for 2 minutes stirring frequently. Add the sliced al fresco roasted pepper & asiago chicken slices, garlic and oregano. Cook for 2 more minutes stirring frequently.
  • Pour the red wine to the pan, and allow to cook about 1 minute. Toss in the fresh tomatoes, tomato sauce, and black pepper. Cover pan and reduce heat to medium low. Cook for 3 - 4 minutes.
  • Slice the polenta into 1/2" thick pieces. Spray a 10"skillet with cooking spray and place over medium heat. Grill or pan fry the polenta slices on both sides until lightly browned & crispy.
  • Serve the zucchini marinara & sausage over the grilled polenta slices, and top with freshly grated asiago cheese.

    Note: This recipe is very versatile, serve with your favorite pasta or creamy risotto in place of the polenta.
Ingredients

1 12 oz package al fresco Roasted Pepper and Asiago Chicken Sausage sliced on bias 1/4" thick

1 large fresh zucchini, cut into 1/2 moon shapes (about 2 1/2 cups)

1 medium red onion, thinly sliced (about 2 cups)

1 tbsp extra virgin olive oil

1 tbsp fresh garlic cloves, finely minced

1 tbsp fresh oregano chopped

1/2 cup red wine

2 fresh medium tomatoes, cut into 1 inch chunks

1 cup roasted red pepper pasta sauce with Italian herbs

1 tsp freshly ground black pepper

3/4 lbs polenta, (ready to eat)

1/2 oz fresh Asaigo cheese, shredded

reviews & ratings
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al frescoZucchini Marinara with Roasted Pepper and Asiago Chicken Sausage with Polenta
 
4.3

(based on 3 reviews)

Ratings Breakdown

  • 5

     

    (2)

  • 4

     

    (0)

  • 3

     

    (1)

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Reviewed by 3 customers

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(2 of 2 customers found this review helpful)

 
5.0

Yummy!

By 

from Pittsburgh

Comments about al fresco Zucchini Marinara with Roasted Pepper and Asiago Chicken Sausage with Polenta:

I love this recipe (and so does the family!) I'm 1st generation American in a family full of Italians, so its safe to say that I've tasted some of the best, authentic, Italian food possible. Polenta, zucchini, tomatoes, sauce, and roasted red peppers were all "staple" items in my nonni's kitchen, so when I saw this recipe I had to give it a try!
I've made this several times now and made minimal changes along the way, but they included; adding roasted red peppers (sliced) rather than using sauce with RRP flavor. I've sprinkled both fontina and asiago cheeses (fresh) over top before serving, and both were amazing! And finally, I didn't have fresh tomatoes once, so I used diced in a can with oregano, basil, and garlic and that turned out great too! However, if you sub canned tomatoes, I would suggest making a marinara sauce between the tomatoes juices, roasted red pepper juice (from jar) and red wine, and leave out the cup of spaghetti sauce. Oh, and I've added fresh portobella once.

  • State:
  • PA
 
3.0

chickensausage zucchini on polenta

By 

from warsaw

Comments about al fresco Zucchini Marinara with Roasted Pepper and Asiago Chicken Sausage with Polenta:

i substituted yellow for zucchini and used canned mushrooms . it looks pretty and tastes good

  • State:
  • VA

(1 of 1 customers found this review helpful)

 
5.0

Very Tasty for a Easy Dinner

By 

from Akron

Comments about al fresco Zucchini Marinara with Roasted Pepper and Asiago Chicken Sausage with Polenta:

I had most of the ingredients already on hand, so it was a simple meal that I could throw together last minute. Really enjoyed the flavor of this chicken sausage. Tastes great by itself.

  • State:
  • OH

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