Chicken Sausages with Parmigiano Reggiano

Name: Chicken Sausages with Parmigiano Reggiano with tomato tapenade, baby potatoes & vegetables
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 400 g Baby potatoes; 4 piece Chicken sausage; 1 piece Red onion; 20 g Parmigiano Reggiano DOP; 200 g Broccoli; 1 piece Bell pepper; 1 piece Garlic; 1 sachet(s) Sicilian-style herb mix; 40 g Tomato tapenade; 1 tablespoon [Plant-based] butter; ½ piece Low sodium vegetable stock cube; to taste Salt and pepper

with tomato tapenade, baby potatoes & vegetables

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These chicken sausages are made from local free-range chicken and seasoned with bell pepper, oregano and thyme - and they contain less salt!

Tags:

Calorie Smart

•High Protein

•-30% carbs

Allergens:

Melk (inclusief lactose)

•Zwaveldioxide en sulfiet

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

200 g

Baby potatoes

2 piece

Chicken sausage

½ piece

Red onion

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

100 g

Broccoli

½ piece

Bell pepper

½ piece

Garlic

½ sachet(s)

Sicilian-style herb mix

20 g

Tomato tapenade

(Contains: Zwaveldioxide en sulfiet May be present: Selderij)

Not included in your delivery

½ tablespoon

[Plant-based] butter

¼ piece

Low sodium vegetable stock cube

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2176 kJ

Calories520 kcal

Fat20.5 g

Saturated Fat8.9 g

Carbohydrate47.3 g

Sugar9.9 g

Dietary Fiber16.1 g

Protein30 g

Salt2.5 g

Potassium288.3 mg

Calcium48.5 mg

Iron0.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Fryingpan with lid

Cooking Steps

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
Wash the baby potatoes and cut them in half, or any larger ones into quarters.
Boil the baby potatoes for 12 - 15 minutes until done.

Did you know... baby potatoes are always eaten with the skin on, which means they provide more fibre and vitamins; in particular vitamin B6, which is important for metabolic health.

Cut the head of the broccoli into florets and dice the stem.
Boil the broccoli with the baby potatoes for 4 - 6 minutes, then drain and set aside.
Meanwhile, cut the bell pepper into strips.
Slice the onion into half rings and crush or mince the garlic.

Melt the butter in a frying pan over medium-high heat.
Fry the chicken sausages for 2 minutes ~~until evenly browned~~, then add the bell pepper, onion and garlic and fry for 1 - 2 minutes.
Cover with the lid and fry for 5 - 6 minutes over medium-high heat. Add the Sicilian-style herbs and fry for 1 more minute, or until the sausages are done.
Turn the sausages regularly and season to taste with salt and pepper.

Grate the Parmigiano Reggiano.
Stir the tomato tapenade into the broccoli and baby potatoes, seasoning to taste with salt and pepper.
Serve the broccoli and baby potatoes on plates. Top with the fried vegetables and the sausages.
Garnish with the Parmigiano Reggiano to finish.