Mediterranean Succotash with Tomato Basil Chicken Sausage

I was proud coupon shopper this weekend. I had a $1off for the Al Fresco sausages and they were on sale at Publix. Usually they cost about $5.30, and I got it for $2.29 – now that is successful couponing!!!! Anyway, I digress. I wasn’t quiet sure what to make with the sausage. My original thought was some type of pasta salad but we just had pasta the night before, so I needed a new recipe. What better place than to visit the al Fresco’s website and see if they have any recommendations. I found a recipe called It was a really nice meal – quick and delicious. It will definitely re-appear on our menu again. The recipe called for lima beans, but we were out, so the chef used some green peas. He also didn’t use the garlic (I can’t seem to digest garlic these days) and the orange juice – he said he wasn’t “feeling” the orange juice for this meal.Ingredients:12 oz. al fresco Sundried Tomato chicken sausage2 tbsp extra virgin olive oil2 fresh garlic cloves1 cup sweet red bell peppers, chopped2 cups frozen sweet corn15 oz. mature baby lima beans1/2 tsp table salt1/2 tsp black groound pepper1 tbsp chilled orange juice2 tbsp fresh parsley choppedInstructions:Slice the chicken sausage into 1/2 inch pieces. Heat a medium skillet with oil over medium-high heat, add the chicken sausage to the pan along with the garlic and peppers. Saute, stirring frequently for about 5 minutes. Add corn and lima beans, and cook for 5 minutes or until vegaetables are heated throughout.Season with the salt and pepper, them stir in parsley.Transfer to individual dinner plates or bowls.

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