Due to time constraints, I had to improvise according to what I had on hand. I only had 2 russet potatoes, so I supplemented with a bag of Trader Joe’s cubed acorn squash, and it was delicious! I also simplified the assembly, by first sautéing cubed potatoes and squash for 4 minutes in a large deep skillet. I then added 1 cubed green pepper, 1 cubed red pepper, 1 chopped onion, and 4 minced garlic cloves, and sautéed everything for another 4 minutes. I then added 6 pre-cooked “chicken sausage with jalapeno” sliced diagonally, Italian seasoning, some pepper flakes, Lowrey’s Seasoned Salt, and white wine and chicken broth. I stirred all for another 2 minutes, then spooned all into a 9 X 13 baking dish. I baked it covered in aluminum foil for 30 minutes, then uncovered for 12 minutes. It came out perfectly cooked - - so yummy!
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Due to time constraints, I had to improvise according to what I had on hand. I only had 2...