Garlic Chicken Sausage and Summer Vegetable Saute Recipe -
Garlic Chicken Sausage and Summer Vegetable Saute Recipe
  • READY IN 15 mins

Garlic Chicken Sausage and Summer Vegetable Saute

Recipe by  

"Sauteed bell peppers, zucchini, mushrooms and roasted garlic chicken sausage make a hearty sauce for tomato and garlic polenta in this easy and delicious one-dish dinner."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins

    15 mins


  1. Heat oil in a large, heavy nonstick skillet over medium heat. Add bell pepper and onion and stir-fry for 3-4 minutes. Add sausage and stir-fry for 2 minutes. Add zucchini, mushrooms, Italian seasoning and 1/4 tsp black pepper. Stir-fry only until crisp. Remove from heat, add vinegar and toss to coat all ingredients.
  2. Meanwhile, microwave polenta rounds in covered container for 1 to 2 minutes or until hot throughout. Portion 2 to 3 polenta rounds on each plate and top with sauteed vegetables.
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Reviews More Reviews

Most Helpful Positive Review
Jun 11, 2010

This was amazing! I feel guilty to review it though because I know it was posted by the makers of that brand sausage but I didn't use that, I actually used kielbasa because it's what I had. I never had polenta so I made my own with sundried tomatoes and garlic added - then I broiled it brushed with olive oil to be crisp. Everything else was per the recipe and the flavors were amazing. My son didn't care for the polenta but my fussy husband didn't mind it because the flavor of the sausage & veggie part was so delicious. Oh ya, I did use a zucchini but I also added a summer squash as well. And I put the rest of the sundried tomatoes in with the sausage & vegetables. Definitely making this again!!

Most Helpful Critical Review
Sep 29, 2012

Disliked the taste of the sausage. Would have enjoyed the dish with a different type of sausage.

Aug 13, 2010

Very tasty - didn't have zucchini so used more mushrooms and onion. Sauted polenta in a little olive oil which made it crispy on the outside, creamy inside. Next time will put in sausage together with the onions and peppers and leave out the oil.

Aug 02, 2010

excellent, tasty, colorful, and healthy! I grilled the veggies (used a green and red bell pepper instead of yellow) in a little oil, then combined with the grilled and sliced sausage adding the seasoning and vinegar (which I don't normally like but thought it was excellent on this recipe. I never measure so I probably used a light hand when pouring, maybe it wasn't 2 TBLs) I also grilled the polenta slices.

Sep 16, 2012

I upped the veggie amounts and threw in some shredded carrots and eggplant instead of yellow pepper. Really tasty. I oven roasted the eggplant and zucchini and grilled the polenta.

Mar 16, 2011

I was going to make my own polenta since it is cheeper and fairly easy to make. I forgot this when I started to make dinner tonight and I began cooking quinoa. By the time I got to the polenta part, the quinoa was almost done, so I skipped it. I also forgot the balsamic, but it was still good without it. Next time, I will remember to read the directions first.

Mar 02, 2010

This is very good! My husband loved it and ate every last bit. He commented on how much he loved the balsamic addition and he doesn't normally like vinegar. The combination of flavors is was a hit! It's a very flavorful dish and I didn't have to add any extra spices or seasing. I used a wok like I was making stir fry. Followed the cooking directions to a tee except I made a few changes just based on personal preference. I used olive oil instead of garlic oil (because I didn't want to buy any) and just added minced garlic to the onion/pepper mixture. I used baby bellas instead of white button mushrooms and red pepper instead of yellow pepper. Also, I fried the polenta slices in olive oil instead of microwaving to give them a nice, crispy texture on the outside. I would definitely make this again and will likely make it for company. Very, very tasty, thank you!

May 12, 2012

this was delicious! here's a tip: to save time, use a bag of pre-sliced pepper-and-onion blend (ours is called pepper and onion stir fry). i keep bags in the freezer all the time because they don't go bad quickly, and they're super convenient in all sorts of recipes. in this case, they can replace the pepper and onion.


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  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 30.4 g
  • 10%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 19.3 g
  • 39%
  • Sodium
  • 879 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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