This is one of those quick and easy week night dinners that is perfect for the family. Serve over rice, pasta, in a roll, or by itself.

Ingredients:

2 Tbsp evoo

1 onion, halved and thinly sliced

2 red bell peppers, cored, seeded, and thinly sliced

1 clamshell mushrooms, thinly sliced

4 roma tomatoes, halved, seeded and thinly sliced

2 cloves of garlic, minced

3/4 cup chardonnay

3/4 cup chicken stock

25oz jar tuscan marinara (I prefer lucini)

12 pre-cooked chicken apple sausage

Directions:

Preheat grill to medium high heat.

Heat evoo in a large skillet until shimmering. Add onions and sauté for about 5 minutes until slightly translucent.

Add peppers. Sauté another 5 minutes.

Add tomatoes, mushrooms and garlic. Sauté an additional 5 minutes.

Add wine. Stir to combine. Cook for 3 minutes.

Add chicken stock and bring to boil.

Once boiling, add marinara sauce, stir to combine, and let return to a boil.

Turn down to simmer. Simmer for 20 minutes.

Score and grill sausages, turning often, about 10 total minutes.

Add cooked sausages to pepper sauce. Let simmer in sauce for last 5 minutes before serving.