Chicken Sausage with Peppers and Spinach

Ingredients

Amounts are for 4 household servings. Sodium model: About 1/4 tsp table salt per serving; the sausage supplies most of the sodium (not added as an ingredient line).

• 1 1/3 lb cooked chicken sausage links, sliced into coins
• 2 2/3 bell peppers, sliced
• 6 2/3 oz baby spinach
• 1 1/3 small yellow onion, sliced
• 1 1/3 tbsp olive oil
• 1 1/3 tsp Italian seasoning
• salt, to taste
• pepper, to taste

Allergens: milk, soy, wheat (unknown — some chicken sausages; check label)

Grab first: fully cooked chicken sausage (no added sugar), pre-sliced pepper and onion mix, bagged baby spinach

Directions

1. Heat oil in a large skillet over medium-high. Brown sausage coins 4 to 5 minutes. Push to the side.
2. Add onion and peppers with Italian seasoning, salt, and pepper. Cook 6 to 8 minutes until softened and lightly charred at the edges.
3. Toss everything together. Add spinach and cook 1 to 2 minutes until just wilted.
4. Serve in bowls. No rice or bread on the weeknight plate.