"I’m making chicken faster by using fully cooked al fresco chicken sausages right in my baked mac and cheese. It’s a great way to add in delicious all-natural flavor and protein."
Ingredients
1 package al fresco Roasted Pepper & Asiago Chicken Sausage, ½ inch slices
16 ounces whole wheat penne pasta, cooked according to package directions
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups milk
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 15 oz can pumpkin puree
2 red peppers, roasted and finely chopped
3/4 cup shredded mozzarella cheese
3/4 cup shredded cheddar cheese
1/3 cup grated parmesan cheese
Optional: finely chopped parsley
Directions:
- 1Preheat the oven to 350°F. Heat large sauté pan over medium-high heat. Melt butter then add flour, forming a roux. Add milk and bring to a boil then reduce to a slow simmer, sauce will begin to thicken (around 5 minutes). Stir occasionally to avoid milk from burning on the sides and bottom.
- 2Once the sauce has thickened, reduce heat to low and mix in the thyme, oregano, salt, pepper, and pumpkin puree until well incorporated. Stir in 1/2 cup of mozzarella and 1/2 cup of cheddar cheese and stir until melted.
- 3Turn off the heat. Stir in the roasted red peppers, al fresco chicken sausages, and cooked penne pasta.
- 4In a greased 9×13 baking dish, add the pasta and sauce. Top with all of the remaining cheese and bake for 15-20 minutes. Garnish with freshly chopped parsley if desired.
