1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup quick-cooking barley
8 ounces hot turkey Italian sausage
1 teaspoon olive oil
1/4 cup chopped green onion
1/2 cup chopped red bell pepper
1 (8-ounce) package presliced mushrooms
2 teaspoons bottled minced garlic
2 tablespoons Madeira wine
1/4 cup thinly sliced fresh basil
1/8 teaspoon black pepper
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 and black pepper.