This quick and easy weeknight dish is sure to be a crowd pleaser this summer! Simple and fresh ingredients, combined with Italian fully cooked chicken sausage from Al Fresco, come together to make the perfect warm-weather meal. Rudd has already asked when I can make this recipe again!
For more recipe ideas, check out these 3 Easy Weeknight Dinners I shared in a recent blog post!
NGREDIENTS:
- 1 package al fresco Sweet Italian Sausage, sliced
- 4 cups fresh spring mix
- ½ cup sundried tomatoes, chopped
- 4oz goat cheese, crumbled
- 8oz chickpea penne
WHAT TO DO:
- In a non stick skillet heated over medium – high heat, place chicken sausage slices in one layer and sear until browned, on both sides, set aside.
- Bring a medium pot of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.
- In medium bowl, mix the salad greens with the sun – dried tomatoes, goat cheese and chicken sausage. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste.
- Garnish with Parmesan cheese, if desired, and serve!
