My GO-TO choice for dinner and especially quick and easy if you have some basic ingredients already in the house. I try to stock up each week with some essentials like carrots, onions, garlic, diced canned tomatoes, chicken sausage. Along with a few fresh veggies, and those can be whatever, this goes together in less than 45 minutes. You can serve it with a piece of crusty bread, serve it over rice, pasta or other grain. Leave out the sausage for a vegetarian version. You could add tofu or not. Shrimp is a nice addition, added in the last 5 min. of simmering. I’ve also made this with chicken that I had left over so no added cooking time. It is so versatile and would even be a nice small plate if you were having people over.
My GO-TO choice for dinner and especially quick and easy if you have some basic ingredients already in the house.
- 1-2 TBSP olive oil, grapeseed oil, canola, vegetable any oil that is fairly neutral in flavor
- 4-5 chicken sausage, sliced into bite-sized pieces optional, may substitute chicken breast, pork sausage, shrimp, ground turkey, etc.
- 1 red onion, sliced thin
- 2-3 tsp garlic, minced more or less to taste
- 1/4 cup white cooking wine, optional
- 1-2 carrots, peeled and sliced thin on diagonal
- 1 zucchini, small diced
- 8-12 ounces mushrooms, including stems washed and small diced
- 1 yellow pepper, sliced thin or small diced
- 2 cups kale, chopped
- 2 14.5 ounce cans diced tomatoes
- ~1 tsp each basil, oregano, salt, pepper, thyme
- 2 bay leaves, optional
- 1/4 tsp. red pepper flakes, optional for added kick
- salt and pepper to taste
- parmesean cheese, grated, for serving
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Add chicken sausage with ~ 1 tsp of the oil and cook on low/medium heat until browned (I used pre-cooked so it didn’t take too long to brown, but if using raw meat, you will need to ensure that the meat is cooked through)
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Remove from saute pan and set aside.
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Add remaining oil to large saute pan to heat up on medium heat.
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Add onions and saute until soft and translucent, ~8-10 minutes, stirring occasionally to prevent excessive carmelization. Add garlic and stir for 30 sec. Add white wine, if using, to deglaze the pan.
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Add carrots and mushrooms and let soften for another 5-8 min.
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Add peppers, zucchini, kale, diced tomatoes, herbs and spices, salt and pepper, reserved chicken sausage and turn heat up to high. Stirring often, bring to a boil and then reduce heat and partially covered to simmer for ~ 15 min.
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Remove cover and simmer another 5-10 min to reduce (thicken sauce).
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Serve in small bowls and top with parmesean cheese.
- Can be served over rice, pasta, or other grain.
- Serve with crusty bread in lieu of grain.
- Omit cheese, meat or fish for a delicious vegetarian / vegan option.
- Use any variety and combination of vegetables that you have in the refrigerator to make this truly a quick GO-TO option in your house.
- Substitute herbs according to your palate, your garden, your local farmer’s market options or what you can find in your favorite local grocery store.
- Kale can be replaced with parsley, swiss chard, spinach, escarole or it can be omitted all together.
YUM! This is great!
I have made this and its DELICIOUS!!!!!! Thanks for sharing!
Thanks, Dina! I appreciate your support! xo