Barley Sausage Skillet

1 14oz. can chicken broth
1 cup quick-cooking barley
8oz. hot turkey Italian sausage
1 tsp. olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
8oz. mushrooms, sliced
2 tsp. bottled minced garlic
2 tbsp. Madeira wine
1/4 cup thinly sliced fresh basil

Place broth in a small saucepan; bring to a boil. Add barley to pan. Cover,
reduce heat, and simmer 10 minutes or until liquid is absorbed.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking
spray. Remove casings from sausage. Add sausage to pan; cook 3 minutes,
stirring to crumble. Transfer to a bowl. Heat oil in pan over medium-high
heat. Add onion, bell pepper, and mushrooms; sauté 4 minutes or until
liquid evaporates. Add garlic; sauté 1 minute. Return sausage to pan. Stir
in Madeira; sauté 2 minutes. Add barley; cook 1 minute or until thoroughly
heated. Remove from heat; stir in basil.

4 servings