Comforting and delicious, this skillet is a great way to enjoy dinner.
|1||375 gr package Schneiders® Original Grill’ems, cut into rounds.|
|2 tbsp||(30 mL) olive oil|
|1 cup||(250 mL) sweet potato, small dice|
|2 cups||(500 mL) Brussel sprouts, halved|
|1 tbsp||(15 mL) garlic, minced|
|1/4 cup||(60 mL) chicken stock|
|1 tsp||(5 mL) red chili flakes|
|1 cup||(250 mL) feta cheese, crumbled|
HEAT oil in a large skillet over medium high heat.
BROWN sausage, about 3 to 4 minutes.
TRANSFER to a plate and keep warm.
ADD sweet potato and Brussel sprouts to skillet.
STIRRING often cook for about 10 minutes or until vegetable are browned and softened.
ADD chicken stock to deglaze pan and allow the vegetable to steam in the liquid.
ADD garlic and seasoning and stir well to combine.
RETURN sausage to skillet and heat through. Garnish with feta cheese.
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