Barley Sausage Skillet

• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 cup quick-cooking barley
• Cooking spray
• 8 ounces hot turkey Italian sausage
• 1 teaspoon olive oil
• 1 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 (8-ounce) package presliced mushrooms
• 2 teaspoons bottled minced garlic
• 2 tablespoons Madeira wine
• 1/4 cup thinly sliced fresh basil
• 1/8 teaspoon black pepper

1. Place broth in a small saucepan; bring to a boil. Add barley to pan. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 3 minutes, stirring to crumble. Transfer to a bowl. Heat oil in pan over medium-high heat. Add onion, bell pepper, and mushrooms; saute 4 minutes or until liquid evaporates. Add garlic; saute 1 minute. Return sausage to pan. Stir in Madeira; saute 2 minutes. Add barley; cook 1 minute or until thoroughly heated. Remove from heat; stir in basil and black pepper.

chicken broth, barley, cooking spray, sausage, olive oil, onion, red bell pepper, mushrooms, garlic, madeira wine, fresh basil, black pepper

Taken from www.myrecipes.com/recipe/barley-sausage-skillet (may not work)