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Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato
Photo: Lily Banse

Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

14 ingredients 30 min 8 servings openrecipes
Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

"Sundried tomato chicken sausage adds extra flavor to this roasted vegetable dish."

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Estimated Nutrition (whole recipe, rough)

978
Calories
71g
Protein
34g
Fat
93g
Carbs

Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 13 portions →
Ingredient Portion assumed kcal
Pork 100g cooked 242
Pasta 1 cup cooked (140g) 220
Chicken 100g cooked 165
Olive Oil 1 tbsp (14g) 119
Cherry 1 cup (138g) 87
Onion 1 medium (110g) 44
Eggplant 1 cup cubed (82g) 35
Wine 2 tbsp cooking wine (30ml) 25
Tomato 1 medium (123g) 22
Chili 1 tsp (2.7g) 8
Black Pepper 1 tsp ground (2.3g) 6
Garlic 1 clove (3g) 4
Basil 5 leaves fresh (2.5g) 1
Sauce not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 (12 ounce) package al fresco® Sundried Tomato Chicken Sausage, sliced on the bias, 1/4 inch
  • 2 cups eggplant, cut into 1/4 - 1/2-inch dices
  • 2 cups cherry tomatoes, cut in half
  • 1 large red pepper, cut into 1 inch dices
  • 1 cup white onion, sliced 1/8 inch thick
  • 1 tablespoon fresh garlic, finely chopped
  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon ground black pepper
  • 1/4 cup red wine
  • 1 cup pasta sauce, sundried tomato and herb
  • 1/4 cup low fat, low sodium chicken broth
  • 1/4 cup thinly sliced fresh basil leaves
  • 1/4 cup sun-dried tomato halves, thinly sliced
  • Extra virgin olive oil cooking spray

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By allrecipes · Recipe sourced from openrecipes

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