Recipe: Chicken Sausage with Tomatoes and Arugula (Gluten-Free)

This dish is a little “one-pot wonder” that I’ve been making quite a bit lately. I absolutely love it when I can put a whole bunch of things into a pan, set it in the oven and forget about it for a while. This is just that kind of a dish – very little work, yet it has great flavor!

Most of the time, I use chicken sausage, although it can certainly be made with pork sausage, as well. The tomatoes and onions caramelize in the oven and the addition of the arugula at the end provides a fresh, peppery pop of flavor.

I usually serve it over brown rice or with roasted new potatoes. It’s hearty, filling, easy and healthy. And if you’re cooking for a crowd, you can be sure that this meal will not require you to fuss over the stove all evening.

Buon Appetit!

Chicken Sausage with Tomatoes and Arugula

6 chicken sausage links

1 lb. grape tomatoes

1 onion, cut in half and then sliced

6 cloves of garlic, roughly chopped

3 Tbsp. Extra virgin olive oil

3 Tbsp. White wine

1 Tbsp. Dried Italian Seasoning

2 cups of baby arugula

½ can cannellini beans, drained and rinsed

Ground black pepper, to taste

Preheat the oven to 450 degrees. In a roasting pan or oven-safe skillet (I love using my ScanPan), place sausage, tomatoes, onion, garlic, olive oil, wine, and Italian seasoning.

Roast for 15 minutes, then turn sausages. Continue roasting for another 15-20 minutes, or until sausages are nicely browned and cooked through.

Remove the pan from the oven and stir in the arugula. Allow the mixture to sit for 1 minute (arugula will wilt slightly), then add cannellini beans and black pepper, to taste.

Serves 2-3.

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