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Chiocciole Pasta and Roasted Pepper with Asiago Chicken Sausage

http://alfrescoallnatural.com/images/default-source/al-fresco-recipes/0700_af_rpas_chiocciolepasta-012.jpg 30 mins 10 min 20 min 8

1 (12 ounce) package al fresco Roasted Pepper & Asiago Chicken Sausage, sliced on bias, 1/4" thick

1 ½ teaspoon extra virgin olive oil

10 cloves garlic, roast to make a puree

½ pound chiocciole pasta, snail shape, equals 1 pound cooked

2 tablespoons extra virgin olive oil

4 medium tomatoes, diced 1" thick (4 cups)

¼ cup parsley, fresh, chopped

¼ cup basil, fresh, chopped

1 (9 ounces) jar artichoke hearts in water, drained and quartered

1 ⅔ cup pinto beans, drained and rinsed

1 cup chicken broth, low fat, unsalted

¼ teaspoon salt

½ teaspoon black pepper

1 ounce Asiago cheese, aged, shredded or shaved for garnish

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Chiocciole Pasta & Roasted Pepper with Asiago Chicken Sausage
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Serves8 Prep Time10 min Cook Time20 min
310Calories 10gFat 660mgSodium More
Nutritional Info Per Serving
Sodium660mg Sugars4g
Total Fat10g Cholesterol40mg
Carbohydrates37g Dietary Fiber6g
Saturated Fat2.5g Protein17g
Instructions
  • Preheat oven to 400° F.
  • To prepare the roasted garlic puree, heat small skillet over medium heat and coat with 1 ½ teaspoons of olive oil, add garlic cloves, cover and brown for 5 minutes.
  • Transfer to the oven (in oven proof dish) for 20 minutes. Smash with fork and press through a fine, sieve, set aside.
  • Meanwhile, cook pasta according to package directions. Drain and rinse with cool water.
  • Coat a large skillet with 2 tablespoons of olive oil over high heat. Add the tomatoes, roasted garlic puree, saute for 2 minutes. Add sliced chicken sausage and saute for additional 3 minutes.
  • Add the parsley, basil, artichokes, pinto beans, reduce heat and cook for 2 minutes.
  • Toss in the pasta, chicken broth and season with salt and pepper. Cook over medium heat for 5 minutes.
  • Serve immediately, garnish with Asiago cheese.
Ingredients

1 (12 ounce) package al fresco Roasted Pepper & Asiago Chicken Sausage, sliced on bias, 1/4" thick

1 ½ teaspoon extra virgin olive oil

10 cloves garlic, roast to make a puree

½ pound chiocciole pasta, snail shape, equals 1 pound cooked

2 tablespoons extra virgin olive oil

4 medium tomatoes, diced 1" thick (4 cups)

¼ cup parsley, fresh, chopped

¼ cup basil, fresh, chopped

1 (9 ounces) jar artichoke hearts in water, drained and quartered

1 ⅔ cup pinto beans, drained and rinsed

1 cup chicken broth, low fat, unsalted

¼ teaspoon salt

½ teaspoon black pepper

1 ounce Asiago cheese, aged, shredded or shaved for garnish

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