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Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

https://alfrescoallnatural.com/images/default-source/al-fresco-recipes/0612_af_sdtm_sundriedtomatochickensausageraguroastedeggplant.jpg 30 mins 10 min 20 min 8

1 (12 oz) package al fresco Sundried Tomato Chicken Sausage, sliced, 1/4" thick

2 cups eggplant, cut into ¼ - ½" dices

2 cups cherry tomatoes, cut in half

1 large red pepper, cut into 1" dices

1 cup white onion, sliced 1/8"

1 tbsp fresh garlic, finely chopped

3 tbsp extra virgin olive oil, divided

1/2 tsp black pepper, ground

1/4 cup red wine

1 cup pasta sauce, sundried tomato & herb

1/4 cup chicken broth, low fat & low sodium

1/4 cup fresh basil leaves, thinly sliced (reserve some leaves for garnish)

1/4 cup sundried tomatoes, thinly sliced

Cooking Spray, extra virgin olive oil

Rated 5.000/5 based on 1 customer reviews
Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato
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1 Reviews
Serves8 Prep Time10 min Cook Time20 min
Gluten Free Lower Sodium
170Calories 9gFat 350mgSodium More
Nutritional Info Per Serving
Sodium350mg Sugars7g
Total Fat9g Cholesterol35mg
Carbohydrates11g Dietary Fiber3g
Saturated Fat2g Protein10g
Instructions
  • Preheat oven to 400° F.
  • Prepare a baking sheet with cooking spray. Mix the eggplant, cherry tomatoes, peppers, and onions together on the pan.
  • Blend the minced garlic with 2 tbsp of the olive oil and black pepper. Pour over the vegetables, toss to coat. Roast for 20 - 25 minutes or until nicely browned and the eggplant is tender. Set aside.
  • Meanwhile, heat a 10" skillet over med-high heat and coat with 1 tbsp of olive oil. Brown the sundried tomato chicken sausage slices.
  • Add the red wine, cook 1 minute, add the pasta sauce, chicken broth, chopped basil and sun-dried tomatoes. Reduce heat and simmer 3-5 minutes.
  • Serve immediately with the roasted vegetables, and garnish with fresh basil leaves
Notes: Serve with brown rice, whole wheat pasta or whole grain pita bread. Serving size - 3/4 cup per person.

IMPORTANT! Pasta sauces may contain gluten(flour), please read nutritionals carefully and consider substituting with canned tomatoes or tomato puree.
Ingredients

1 (12 oz) package al fresco Sundried Tomato Chicken Sausage, sliced, 1/4" thick

2 cups eggplant, cut into ¼ - ½" dices

2 cups cherry tomatoes, cut in half

1 large red pepper, cut into 1" dices

1 cup white onion, sliced 1/8"

1 tbsp fresh garlic, finely chopped

3 tbsp extra virgin olive oil, divided

1/2 tsp black pepper, ground

1/4 cup red wine

1 cup pasta sauce, sundried tomato & herb

1/4 cup chicken broth, low fat & low sodium

1/4 cup fresh basil leaves, thinly sliced (reserve some leaves for garnish)

1/4 cup sundried tomatoes, thinly sliced

Cooking Spray, extra virgin olive oil

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al frescoSundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato
 
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5.0

Don't think I'll ever go back to pork sauasage again!!

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from Copiague

Comments about al fresco Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato:

Made the sundried tomato chicken sausage recipe. Roasted the veggies, added pasta, a glass of red wine, as good as any Italian restaurant! Am I am so picky about my food!

  • State:
  • NY

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