Salchicha italiana de pollo con alubias blancas y pimientos a la bandeja

Ingredientes

• 1 medium red pepper (cut into 1″ to 1-1/2″ pieces)
• 1 medium yellow pepper (cut into 1″ to 1-1/2″ pieces)
• half of a large red onion (cut into 1″ to 1-1/2″ pieces)
• 3 tsp. olive oil (divided)
• kosher salt
• freshly cracked black pepper
• 1 15-oz. can white beans, rinsed and drained
• 2 tsp. chopped fresh rosemary
• 2 tsp. chopped fresh thyme
• 2 large cloves garlic (thinly sliced)
• 1 18-0z. package frozen Gold’n Plump® Sliced Chicken Sausage – Italian Cheese & Peppers Flavor
• 2 tsp. chopped Italian parsley
• freshly shaved Parmesan

Preparación

1. 1

   Place large sheet pan with sides (mine is 13″ x 18″) in center rack of oven. Preheat oven to 375° F.

2. 2

   When oven and pan are preheated, remove pan from oven and add red pepper, yellow pepper, and onion. Drizzle with 2 teaspoons of olive oil and sprinkle with salt and pepper. Quickly stir to combine, and then spread vegetables into an even layer. Return pan to oven and roast for 2o minutes without stirring.

3. 3

   While vegetables are roasting, combine beans, the remaining 1 teaspoon of olive oil, rosemary, thyme, and garlic in a medium bowl. Fold to combine.

4. 4

   Remove pan from oven and add the beans, folding to combine with the vegetables. Skirt the vegetables and beans to the outer edges of the pan, leaving the center bare. Add frozen sliced chicken sausage slices to the center of the pan in an even layer. Return pan to oven and roast for an additional 20 minutes without stirring.

5. 5

   Remove pan from oven. Fold everything together, and then sprinkle with parsley and Parmesan. Serve hot.