Chicken Sausage and Peppers
Colorful peppers and tomatoes and sweet onion make this sausage dinner pop with fresh flavor. Roasting instead of sautéing makes this even easier for a busy weeknight. Source: Diabetic Living Magazine
Ingredients
Directions
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Preheat oven to 425 degrees F. Coat a 15x10-inch baking pan with cooking spray. In the prepared pan combine peppers, onion, and tomatoes. Drizzle with oil and vinegar; toss gently to coat. Roast 30 minutes.
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Push vegetables to one side, exposing about one-fourth of the pan. Place sausage in pan. Roast 10 to 15 minutes more or until vegetables are tender and sausage is heated through. Sprinkle with oregano. If desired, serve with toasted baguette slices.
Nutrition Facts
Serving Size: 1 1/3 cups
Per Serving:
249 calories; 11.2 g total fat; 2.6 g saturated fat; 65 mg cholesterol; 494 mg sodium. 574 mg potassium; 19.6 g carbohydrates; 4.8 g fiber; 11 g sugar; 17.8 g protein; 4467 IU vitamin a iu; 161 mg vitamin c; 80 mcg folate; 40 mg calcium; 2 mg iron; 32 mg magnesium;
Exchanges:
3 1/2 vegetable, 1 1/2 lean meat, 2 fat
