Sausage & Vegetable Skillet Dinner Recipe

By rbotzl01

Originally published as Sausage & Vegetable Skillet Dinner in Taste of Home September/October 2013, p26

Sausage & Vegetable Skillet Dinner Recipe photo by Taste of Home

I threw this together one night trying to use up produce before going out of town. Who knew it was going to be such a hit! Now it’s a go-to recipe that I use when I don’t have much time to cook or wash dishes. —Elizabeth Kelley, Chicago, Illinois

Nutritional Facts

413 calories: 2 cups, 11g fat (3g saturated fat), 65mg cholesterol, 804mg sodium, 58g carbohydrate (6g sugars, 7g fiber), 22g protein .

Ingredients

• 1 tablespoon olive oil
• 1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1-inch pieces
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 pounds red potatoes (about 7 medium), thinly sliced
• 1 package (10 ounces) frozen corn
• 1-1/4 cups vegetable broth
• 1/4 teaspoon pepper
• 2 cups fresh baby spinach

Details

Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

1. In a 12-in. skillet, heat oil over medium-high heat. Add sausage and onion; cook and stir until sausage is browned and onion is tender. Add garlic and pepper flakes; cook 1 minute longer.
2. Add potatoes, corn, broth and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender. Add spinach; cook just until wilted. Yield: 4 servings.