Gather your fresh ingredients. This dish packs a punch of Protein... Lets get started!
Pre heat oven to 425 degrees Fahrenheit and bake your Chicken sausage for 20-25 minutes; until internal temperature reaches 165 degrees. Get this going from the beginning.
Get a large pot of salted water boiling on the stove top for cooking the Farfalle pasta.
I just love Barilla products. They are loaded with Protein & Fiber! One serving lends 17 g Protein and 7 g Fiber. Just as the box says, cooked to a perfect Al Dente in just 10 minutes.
You will want to quickly steam your Broccolini in a small amount of water in the skillet first, just to blanch. Then drain off and use same skillet for dish. (Sorry forgot photo of this step)
In a large skillet, heat over medium / high heat and add 2-3 Tbsp Olive Oil.
I'm all for short cuts, buy them Pre sliced! They are ready for the hot pan.
Chop both the onion and 3 cloves of garlic together.
Add both the onion, garlic, and mushrooms to the hot skillet. Turn heat down to medium, avoid burning.
Season it up! Sea salt, ground black pepper, crush red pepper... All to taste!
Go ahead, get those vital seasonings in there...
In the meantime, slice all the grape tomatoes in half.
Give your fresh Italian Parsley a rough chop.
Toss it in the skillet...
My quickly blanched Broccolini that has been drained. Give it a rough chop into bite size.
Bam, into the skillet it goes with all the other goodies.
About 1/2 a jar of Sun Dried Tomatoes packed in olive oil (you be the judge). Give them a quick chop.
Perfect, into the skillet the sun dried tomatoes will go.
Ah, almost forgot ... 1 tsp Italian Seasoning ... Get it in there...
Pasta done to perfection in just 10 minutes! Drain...
Now add the cooked pasta to the cooked veggies in the skillet.
Toss together until well coated. If needed, add additional 1 Tbsp olive oil and extra S&P to taste. I love extra "heat", so I'll add more crushed red pepper to my individual bowl when ready to eat.
The Spinach & Feta Chicken Sausage are ready. Let rest for 2-3 minutes before slicing into pieces.
On cutting board with a sharp knife, use your tongs to hold the hot sausage as you slice into rounds.
Add the sliced sausage to the pasta and serve into pasta bowls. The finishing touches, grate some fresh Romano Locatelli Cheese on top. This gives it the perfect "bite" to the dish.
Yum, there you have it... Fast, easy and delicious Protein packed pasta dish. Enjoy!
This dish feed 7 people and each serving is 460 calories.
- 1.0 Package of Spinach & Feta Chicken Sausage
- 1.0bnch Brocollini
- 1.0 Package of sliced white button mushrooms
- 0.0 Jar of Sun Dried Tomatoes in olive oil
- 1.0 Box Barilla Plus Farfalle (14.5 oz)
- 1.0 Yellow Onion, chopped
- 1.0 Package Grape Tomatoes
- 1.0bnch Fresh Parsley, chopped
- Sea Salt & Black Pepper, to taste
- Crushed Red Pepper, a dash
- 1.0tsp Italian Seasoning
- 3.0Tbsp Olive Oil
- 1.0 Fresh piece Romano Locatelli Cheese