Saturday, April 27, 2013

Buffalo Chicken Sausage Flatbread with Butternut Squash, Sweet Peppers Pineapple and Rosemary

Heat grill to 350 degrees.  Remove chicken from casing and add hot sauce.  Mix well so that the chicken absorbs all the sauce.  Cover a large grill basket with foil and add chicken sausage, peppers, squash, rosemary and pineapple.  Season lightly, mix and cover the contents with the foil.  Close the grill and cook for 10 minutes.  After the first 10 minutes, uncover and turn up the grill to 400 degrees.  Cook for 10 minute more or until squash is tender.  During the last few minutes of the cook time, place olive oil drizzled Naan bread directly on grill for one minute per side.  Plate the bread and top with the grilled chicken mixture.  Garnish with 5 to 6 pieces of fresh Dole arugula.

I hope you get a chance to try out this recipe.  The sweetness of the pineapple and peppers goes nicely with the spice of the sausage and nuttiness of the squash. 
1 small can DOLE crushed pineapple in 100% juice-drained

1/2 cup DOLE fresh bagged Arugula

1 shallot

1 cup diced raw butternut squash

1 package garlic Naan bread

1/2 cup chopped mini sweet peppers

2 sprigs of fresh rosemary-chopped

2 chicken sausage links

2 tablespoons hot sauce

1 teaspoon olive oil

All-purpose seasoning to taste

Recipe serves 3 to 4

Prep Time-8 minutes

Cook time 20 minutes

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