In case you haven’t heard, we’re hosting an #ATKQuick Cooking Instagram Challenge! Each week, a winner will take home a copy of our super-speedy, and incredibly time-saving cookbook, The America’s Test Kitchen Quick Family Cookbook. Many of the these recipes require only a handful of ingredients, and all are guaranteed to be on the table in 45 minutes or less. Creamy Spinach Lasagna that bakes in 15 minutes? 3-Hour French Beef Stew in just 45 minutes? We’re talking big flavor, in short order.
Chicken sausage is a valuable ingredient in any cook’s kitchen. A one-up to its piggy counterpart, chicken sausages come in loads of different flavors and varieties, making it super adaptable to any of your favorite recipes. Pre-cooked and pre-seasoned, they are the perfect protein addition to any weeknight meal. And with our three tasty recipes, you don’t need to order take-out to get a great tasting and simple sausage dish! Just remember to scroll to the bottom for details on how to participate in the challenge, and happy cooking!
The Secret Behind Our Quick Dinner? Pre-cooked Chicken Sausage
Brown 12 ounces cooked chicken sausage, sliced 1/2 inch thick, with 2 tablespoons olive oil in Dutch oven over medium‐high heat, about 4 minutes. Add 2 thinly sliced red or green bell peppers, 1 thinly sliced onion, and 1/2 teaspoon salt; cook until browned, about 5 minutes. Stir in 1 tablespoon tomato paste, 2 minced garlic cloves, and 1/4 teaspoon red pepper flakes; cook until fragrant, about 30 seconds. Stir in 1/2 cup low- sodium chicken broth; cook until nearly evaporated, about 3 minutes. Nestle sausages and peppers into 4 sub rolls. Serves 4.
Mash 2 (14.5-ounce) cans diced fire-roasted tomatoes with potato masher in large saucepan. Add 12 ounces cooked chicken sausage, sliced 1/2 inch thick, 2 minced garlic cloves, and 1/4 teaspoon red pepper flakes and simmer until slightly thickened, about 10 minutes; season with salt and pepper. Spread 1 (18-ounce) tube cooked polenta, sliced 1/2 inch thick, into greased 8‐inch square baking dish. Top with sausage mixture, sprinkle with 1/2 cup shredded italian cheese blend, and bake in 450‐degree oven until hot, 10 to 15 minutes. Serves 4.
Thread 12 ounces cooked chicken sausage, 2 cups pineapple, and 2 red or green bell peppers, all cut into 1‐inch chunks, onto eight 12‐inch metal skewers; arrange on aluminum foil–lined baking sheet. Brush skewers with 1/2 cup hoisin sauce. Broil skewers on rack positioned 6 inches from broiler element, turning occasionally, until vegetables are softened and well browned, 10 to 15 minutes. Serves 4.
Recipes not included: Chicken Sausage, Escarole, and Orzo Soup and Campanelle with Roasted Garlic, Chicken, Sausage, and Arugula, available in The America’s Test Kitchen Quick Family Cookbook.
Visit the Community Page on The Feed every Tuesday to find the new Quick Cooking Instagram Challenge Theme. Then get cooking, and share a photo through your personal Instagram account, mentioning @TestKitchen and using the hashtag #ATKQuick in your caption. Once you’ve published the photo on Instagram, it’s up to our judges here at the Test Kitchen to pick a winner. Participants will be judged on 25% creativity/artistic ability and 75% originality of their recipe’s photo.
The deadline for entries will be at 11:59 P.M E.S.T. Monday, February 25, 2013, and we’ll be selecting a winner that Tuesday morning.
Be sure to check back every Tuesday to see who has won the past week’s challenge, and for the current week’s theme.
We were thrilled with the amount of submissions to our #ATKQuick Instagram Challenge! Our winner this week was applepiechef! She won a copy of our America’s Test Kitchen Quick Family Cookbook. Be sure to check out this week’s theme Fast Shrimp That Doesn’t Skimp! #ATKQuick Instagram Challenge, and thank you for participating!
THIS CONTEST HAS ENDED
About the Author: Lindsey Slack
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