Friday, November 19, 2010

Chicken Sausage Farfalle

Chicken Sausage Farfalle
For the Love of Cooking Recipe
Makes 2 Servings

2 tsp olive oil
4 tbsp yellow onions, diced
1 cup mushrooms, sliced
2 cloves of garlic, minced
4 garlic and herb chicken sausages, chopped into ½” pieces
2 tbsp yellow baby bell peppers, diced
2 tbsp red bell peppers, diced
10 grape tomatoes, cut in half
Handful of baby spinach leaves (about 20)
5-6 fresh basil leaves, chopped
1.5 oz. fat-free feta cheese
4 oz. farfalle, cooked per instructions
Salt and pepper to taste

Spray large, deep pan with olive oil flavored cooking spray, and set a pot of water to boil. Drop in ½ teaspoon of olive oil in pan over medium heat. Once hot, add onion and cook, stirring occasionally, for 2-3 minutes or until browned. Season with salt and set aside on a plate. Add ½ teaspoon of olive oil to the same skillet over medium high heat. Once hot, add mushrooms. Stir for 3-4 minutes, then season with salt and add minced garlic, stirring constantly for 60 seconds. Set aside on same plate as onions. Add dry pasta to boiling water for 12 minutes, stirring occasionally. While pasta cooks, add sausage to skillet over medium heat and cook until brown, about 6-7 minutes then add mushrooms, onion, tomatoes, bell peppers and spinach to pan. Drizzle 1 teaspoon olive oil over mixture. Cook over medium heat until tomatoes are soft and spinach is slightly wilted, about 3-4 minutes. Drain pasta and add to skillet along with basil and feta cheese. Stir, then season with salt and pepper to taste. Mix well for 1-2 minutes then serve.

Nutritional Information: 495 calories, 54 carbs and 17 fat grams.

Review: We LOVED it – so light! We even think it would taste good cold as a pasta salad. This will definitely be one we take for lunch and we think it will become a family favorite!

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