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Thursday, November 19, 2015

mediterranean skillet

Ingredients

  • Servings: 6
  • 1 (12 ounce) package al fresco® fully cooked sweet apple chicken sausage, cut into 1/2-inch slices
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup scallions, chopped
  • 3 dried apricots, finely chopped
  • 2 cups cooked long-grain white rice
  • 1/2 cup fat-free reduced-sodium chicken broth
  • 1/4 teaspoon ground sage
  • 1 tablespoon chopped fresh parsley
  • 1 cup plain non-fat greek-style yogurt
  • 1/3 cup chopped fresh basil
  • 1/4 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/4 cup slivered almonds
  • 2/3 cup red european-variety seedless grapes, quartered

Recipe

    Ready Time: 30 mins

  • in medium saute pan, add oil and saute scallions for 3 to 5 minutes. add the sausage slices and apricots, saute for 5 minutes. add rice, broth, simmer 1 minute, then add the sage, and parsley. cook for another 2 to 3 minutes.
  • add yogurt and basil, and heat thoroughly 1 to 2 minutes.
  • season with salt and pepper. fold in grapes. place in large bowl or serving dish and top with almonds. serve either warm or cold.

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