Spicy Chicken Sausage with Sautéed Peppers and Onions

This is a slight twist on a traditional Italian sausage and peppers recipe - it's healthier for you but seriously just as delicious. I'm obsessed with chicken sausages because they really are so tasty, easy to cook, and easy to pair with other things. My absolute favorite chicken sausage is the Whole Foods Spicy Chicken Sausage that you can get at the butcher, and they make it right there in store which is really great because you know exactly where it's coming from.

You can always substitute turkey sausage or sweet chicken sausage if you don't like spicy, but as you can tell from my recipes I am seriously a spice addict. This recipe is so quick to make and easy to make and doesn't have too many ingredients, plus you get your veggies and your protein in it so it really has it all! My boyfriend Nick always puts his on a toasted hoagie or roll, and it tastes incredible, but a lot of the time I eat it by itself to cut back on those extra bread carbs. Honestly though if I could eat bread all the time like he does I would totally do the same. If you do want to put it on a roll, just heat your oven to 400 degrees F, cut the bread in half, brush it with a little olive oil, and then bake it for 5-7 minutes depending on how big it is.

Oh and one more tip about the wine! Always, always cook with wine that you would drink, not some super cheap wine that you wouldn't actually have a glass of. Mind you when I say not super cheap I'm talking like reallllll cheap boxed Franzia frat party wine. I use Barefoot or Yellowtail sauvignon blanc which I also love to drink and it's like 5 to 9 dollars a bottle. For this recipe, and honestly for most of them, use a dry white wine like Sauvignon Blanc or Pinot Grigio, it just works better than a sweet wine because you don't want that sweet sugary flavor to come through in the food.

Ingredients:

- 1 lb Spicy Chicken Sausage

- 1 Yellow Onion, sliced

- 1/2 Red Onion, sliced

- 1 of each: Green, Red, Yellow Bell Pepper, sliced

- 4 cloves of Garlic, minced

- 2 tbsp Butter

- 1/4 cup Dry White Wine

- 1 tbsp Dried Oregano

- 1 tbsp Dried Basil

- Toasted Roll (optional)

Directions:

1. Cook sausages in a pan over medium-high heat until browned on all sides. I like them super browned and really crispy as you can tell from the picture. When they're browned and cooked through, take them out of the pan and slice them into yummy lil bite size pieces.

2. Melt butter in the same pan you used for the sausages. When butter is melted add the red onion, yellow onion, and garlic. Continue cooking on medium heat until the onions are nice and tender, about 3-5 minutes. When they're tender enough they'll look like the second picture below

3. Now add the basil, oregano, and all your peppers to the pan and it all together. Next, stir in the wine and continue to cook until the peppers are tender as well. Again, when they're done they'll look like the second picture below.

4. Now that all the veggies are deliciously sautéed, add your sausage slices back into the pan and mix everything together. Cover the pan, reduce heat to low, and continue to cook for about 15 minutes.

5. Serve hot either in a bowl or on a roll!