Chicken Sausage White Bean Skillet

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  12 oz Chicken Sausage Links
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  2 tbsp Vegetable oil
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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  30 oz Beans, Cannellini, Canned, Drained
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  0.5 tsp 1/2 tsp salt ($0.02)
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  0.5 tsp Oregano, Dried
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  0.3 tsp Paprika, Smoked
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  0.3 tsp 1/4 tsp freshly cracked black pepper ($0.02)
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  1 cup Low Sodium Chicken Broth
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  2 cup Spinach

Instructions

1. 1Slice the chicken sausage into round medallions about ¼–½ inch thick.
2. 2Heat a large skillet over medium-high heat, add half the vegetable oil, then add the sliced chicken sausage and cook 1–2 minutes per side until golden brown on both sides. Transfer the sausage to a plate and set aside.
3. 3Add the remaining vegetable oil to the same skillet, then add the diced onion and minced garlic. Sauté over medium heat for 3 minutes until the onion is translucent and the garlic is fragrant.
4. 4Add the drained cannellini beans, dried oregano, smoked paprika, salt, and black pepper to the skillet. Pour in the low sodium chicken broth and stir gently to combine.
5. 5Bring the mixture to a simmer over medium-high heat and cook for 4–5 minutes, stirring occasionally, until slightly thickened.
6. 6Add the fresh spinach to the skillet and cook over medium heat for 1–2 minutes, stirring gently, until the spinach is wilted. Return the browned chicken sausage to the skillet and stir to combine.
7. 7Divide the skillet evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.