Sunday, July 17, 2011

Recipe: Chicken Sausage and Penne Toss

I use a lot of pre-cooked or pre-packaged foods in my recipes because it is SO. FRICKIN. EASY.  As much as I love to cook, I'm not always in the mood after a long day at the office. Nothing is faster than pasta, and this recipe combines a healthy pasta variety with a quick and lean (and pre-cooked!) protein.  Adding fresh veggies rounds the dish out.  Try this for a light summer meal when you're short on time.

1 Package chicken sausage (I used Al Fresco roasted garlic flavor but use what you see at the store if you can't find this variety)
1 box tri-color pasta (Ronzoni Garden Delight is packed with one serving of veggies! Double whammy!)
1-1/2 cups chopped fresh broccoli
1 red pepper
EVOO (use at your discretion)
1 tsp. chopped or minced garlic
1 tblsp. red pepper flakes
1-2 turns of a pan Pastene Balsamic Glaze (sub balsamic vinegar if you can't find this)
salt & pepper to taste

Preheat oven to 400 degrees.  Place broccoli and red pepper on foiled baking sheet and drizzle EVOO, then sprinkle with salt and pepper.  Roast in oven about 15-20 minutes, checking and tossing once throughout cooking process.  Meanwhile, boil water for pasta and cook according to package.  While pasta cooks, oil large skillet with EVOO over medium-high heat.  Add garlic.  When garlic is browned (but NOT burnt!) , add chicken sausage and turn heat to medium-low; cook until browned.  When pasta and veggies are ready, add to skillet with chicken sausage.  Drizzle more EVOO and balsamic glaze to coat; let warm through.  Sprinkle with salt, pepper, and red pepper flakes and toss to coat.

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