Chicken Sausage With Squash and Fresh Herbs
1 medium red onion
12 ounces cooked chicken sausage (in links)
2 tablespoons olive oil, plus more as needed
1 1/2 pounds mixed summer squash and zucchini
1/2 cup mixed fresh flat-leaf parsley, basil and/or thyme leaves
1/2 cup pitted kalamata olives (about 25)
1/4 teaspoon salt, or more to taste
1/4 teaspoon freshly ground pepper, or more to taste
1/4 cup capers, drained
Cut the onion into very thin slices. Cut the sausage crosswise into 2-inch chunks.
Heat the oil in a large skillet over medium heat. Add the sausage chunks and onion; cook, stirring occasionally, for 10 to 12 minutes. The sausage should be browned and cooked through, and the onion should be softened and lightly browned. Transfer them to a plate.
Meanwhile, cut the squash and zucchini into 1-inch chunks. Coarsely chop the herbs. Cut each olive in half.
Add the squash and zucchini to the skillet; cook, stirring occasionally, for about 8 minutes or until just tender. Season with the salt and pepper, then return the sausage and onion to the skillet. Add the olives and capers, stirring to incorporate.
Squeeze the juice of the lemon half over the mixture in the skillet; cook until the mixture is evenly heated. Taste and adjust seasoning as needed. Remove from the heat, then stir in the herbs.
Divide among individual plates. Serve warm. Makes 4 servings.
Per serving: 320 calories, 17 g protein, 17 g carbohydrates, 21 g fat, 4 g saturated fat, 65 mg cholesterol, 1,310 mg sodium, 4 g fiber, 9 g sugar.