Pasta Verde with Roasted Pepper and Asiago Chicken Sausage
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Serves6 Prep Time20 min Cook Time7 min
290Calories 10gFat 600mgSodium More
Nutritional Info Per Serving
Sodium600mg Sugars4g
Total Fat10g Cholesterol70mg
Carbohydrates29g Dietary Fiber5g
Saturated Fat2.5g Protein19g
  • Coat a 12" skillet with cooking spray and olive oil, and heat over medium high heat. Saute al fresco Roasted Pepper and Asiago Chicken Sausage slices until nicely browned on both sides about 2 minutes.
  • Add the scallions, roasted peppers, edamame and oregano, and minced garlic, saute an additional 2 minutes.
  • Deglaze with white wine, cook 1 minute. Toss in the pasta & season with the salt and black pepper. Add the chicken broth. Bring to a boil.
  • Add the snow peas, cook for 1 minute to heat through.
  • Fold in the Asian salad mix (Asian greens should maintain their leafy integrity), cook 1 minute.
  • Serve immediately. 
  • Serve with shredded Asiago Cheese (optional).


1 (12 ounce) package al fresco Roasted Pepper & Asiago Chicken Sausage, fully cooked, sliced on bias 1/2" thick

1 tablespoon extra virgin olive oil

1 cup scallions, chopped

4 ounces roasted red peppers, jar or can, drained and cut into 1" strips

1 cup edamame, fresh or frozen, washed and shelled

1/4 cup oregano, fresh, roughly chopped

2 cloves garlic, roasted and pureed (see below)

1/3 cup dry white whine

1 pound spinach pasta, cook according to package directions

1/4 teaspoon salt

1/2 teaspoon black pepper, ground

1/2 cup chicken broth, low-sodium and low-fat

1/2 pound snow peas, fresh, blanched in boiling water for 1 minute then immediately cooled

3 cups Asian salad mix ( can substitute baby arugula or baby spinach for Asian salad mix)

Asiago cheese, shredded (optional)

cooking spray

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