Chicken Sausage and Vegetable Skillet

• porce: 4 servings

Ingredience

2 tablespoons olive oil (or avocado oil)

1 tablespoon butter

3 red potatoes, cubed

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 ground black pepper

1 (12-14 oz.) package Chicken Sausage, sliced into ½-inch rounds

2 bell peppers, diced (red, green, yellow or orange)

1 medium onion, diced

1 zucchini, sliced into bite-size pieces

2 garlic cloves, minced

1 teaspoon Italian seasoning

1/2 teaspoon paprika

salt and pepper, to taste

Pokyny

Heat the olive oil and butter over medium-high heat in a large skillet orcast iron. Add the potatoes and season with garlic powder, salt, and pepper.

Cook until desired crispiness about 10-15 minutes, stirring occasionally.Set aside using a slotted spoon.

Turn the heat down to medium and cook the chicken sausage for 2 to 3 minuteson each side, until lightly browned.

Add the pepper, onions, and zucchini. Cook, stirring frequently until theonions are soft and translucent and the peppers and zucchini are tender. Addgarlic and cook for 30 seconds. Season with Italian seasoning, paprika.

Stir the potatoes back in and continue cooking for another minute or two.Add more salt and pepper as desired.