Chicken Sausage & Onion On Crispy Polenta

• 2 (16-oz) tube fat-free polenta, cut into 12 slices
• 2 large red bell pepper, cut into strips
• 1 large onion, sliced
• 12 oz package of fully cooked sun-dried tomato and chicken sausages, cut into 1-inch slices (Open Nature Tomato & Basil)
• 16 oz Baby Bella Mushrooms
• 2 tsp Italian seasoning
• 26 oz prepared fat-free marinara sauce
• 1/2 cup water (rinse out marinara jar)
• 1 TB dry parsley

1. 1. Line baking sheet with aluminum foil. Coat with thin layer of olive oil. Cook until golden, about 5 minutes on each side.
2. space
3. 2. Meanwhile, spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the bell pepper and onion; cook, stirring, until softened, about 3 minutes (I should have cooked my onion and pepper longer than 3 minutes). Stir in the sausages and Italian seasoning; cook until the sausages are lightly browned, about 2 minutes. Add the remaining ingredients; bring to a boil. Reduce the heat and simmer until heated through, about 1 minute longer. Transfer the polenta to a platter and top with the sausage mixture.
4. Yield: 8 servings (serving size: 3 slices polenta and about 3/4 cup sausage mixture). Per serving, 6 PointsPlus.

polenta, red bell pepper, onion, tomato, bella mushrooms, italian seasoning, marinara sauce, water, tb

Taken from www.epicurious.com/recipes/member/views/chicken-sausage-onion-on-crispy-polenta-52357291 (may not work)