This is a quick and easy recipe that you can try for tonight’s dinner! This can yield up to 4 servings. Perfect for a simple meal with your loved ones. Serve this dish as is or over rice. Enjoy!
1 c red onion, sliced
2 tbsp fresh basil
2 tsp olive oil
3 garlic cloves, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
¼ tsp red pepper flakes
¾ tsp kosher salt
½ tsp black pepper
1 lb. fresh Italian sausage links
1 c white onion, sliced
½ c chicken broth (you can use red wine as well if you are not on low-carb and whole30 diets)
1 tbsp chopped parsley
1 orange bell pepper, sliced
Place a large skillet on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add the sausages into the hot skillet, then cook each side for 2 minutes or until brown.
Transfer the sausages onto a clean cutting board, then slice them into small pieces.
In the same skillet with the sausage grease, add onions and sauté for 2 minutes or until translucent.
Add bell peppers, red pepper flakes, garlic, salt, and pepper. Sauté for a few minutes until soft and aromatic.
Pour in the chicken broth, then scrape the bottom of the skillet to get the browned bits. Stir everything until well blended.
Put the sausage slices back into the skillet, then stir until well mixed.
Cover the skillet with a lid, then turn the heat down to medium and simmer everything for about 10 minutes.
Remove the lid, then cook for 3 more minutes. Remove from the heat.
Sprinkle freshly chopped basil and parsley on top to garnish.
Serve and enjoy!
Serving: 1/4 Calories: 337 kcal (17%) | Carbohydrates: 17g (6%) | Protein: 30g (60%) | Fat: 17g (26%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 52mg (17%) | Sodium: 1189mg (52%) | Potassium: 619mg (18%) | Fiber: 3g (13%) | Sugar: 8g (9%)