Tuesday, November 1, 2011

Alfredo Pasta Toss with Sweet and Spicy Chicken Sausage

I was in the mood for something cheesy when I came up with this recipe and had to cook for a crowd (6 people including 1 picky kid).  This has the perfect amount of fresh veggies so you don't fill up on just pasta.  With Broccoli, spinach, grape tomatoes, and red peppers... theres bound to be one of your favorites!  Everyone was raving after this dinner!  The chicken sausage was awesome in this dish and is much lower in fat and calories than the traditional sausage.

Alfredo Pasta Toss with Chicken Sausage
Serves 6-8

1 pound of Farfalle (Bowtie pasta)
1 Tbsp olive oil
2 cloves garlic, chopped
2 packages of chicken sausage*, sliced diagonally
2 cups fresh baby spinach**
2 crowns of broccoli, chopped
1 red pepper, diced
1/2 cup grape tomatoes, halved

Alfredo Sauce:
1 Tbsp olive oil
4 cloves garlic, minced
2 cups skim milk
1 cup reduced sodium chicken broth or bouillon
2 Tbsp flour
1/2 cup parmesan cheese
salt and pepper, to taste

Directions: Cook pasta as indicated on box.  Saute the garlic and olive oil over medium heat in a large frying pan.  Add the broccoli and chicken sausage and cook until sausage is done. Prepare the Alfredo sauce as described below.  Add the remaining veggies and cook an additional 5 minutes. Combine 1 cup of the Alfredo sauce with the vegetables and cook until veggies are tender. 

Heat olive oil and garlic in a large saucepan over medium heat until garlic begins to brown. Add all ingredients except flour and cook over low heat for 5 minutes, stirring frequently.  Add flour and continue to stir.

Serve 3/4 cup of pasta with 3/4 cup of veggies and sauce and enjoy with a side salad!

*I used Jalepeno and roasted pepper and a Sweet Italian
**You could substitute chopped frozen spinach

Nutrition Facts: 3/4 cup pasta with 3/4 cup of veggies and sauce.
380 calories, 43 g carbohydrate, 25 g protein, 6 g fiber, 21 g fat, 600 mg sodium

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