Again with the chicken sausage
This time around I didn’t wing it. I found a recipe that sounded rather scrumptious and fairly easy. So scrumptious that the kiddo actually woofed it down too. I love, love, love it when he enjoys the same food that we do. Certainly makes life easier. And I also love watching when he eats with gusto.
3 thoughts on “Again with the chicken sausage”
Where did you find the canned red peppers?
Would you care to share the recipe? I’m on the lookout for food that my li’l picky eater might like/love.
OK, the recipe (from Cooking Light Jan/Feb ’05):
1 pound uncooked penne (tube-shaped pasta)
1 tbsp. olive oil
1 1/2 cups chopped onion
3/4 cup chopped red bell pepper (I used green)
1 (12-oz.) package sweet basil and pine nut chicken sausage (such as Gerhard’s), halved lengthwise and cut crosswise into 1/2-inch-thick slices (any flavor of sausage would work)
2 garlic cloves, minced
1 tbsp. tomato paste
1 tbsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. dried oregano
1/4 tsp. crushed red pepper (watch this for the spicy factor with the kiddos)
3 (14.5-oz.) cans diced tomatoes, undrained
1 cup (4 oz.) shredded sharp provolone cheese
1 cup (4 oz.) grated fresh Parmesan cheese
1. Cook pasta according to package directions, omitting salt and fat.
2. Preheat oven to 350.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, sausage, and garlic; saute 5 minutes or until sausage is browned. Add tomato paste and next 5 ingredients (through diced tomatoes); cover; reduce heat, and simmer 15 minutes.
4. Combine pasta and tomato mixture; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheeses. Bake at 350 for 25 minutes or until bubbly. Yield: 8 servings (serving size: 1 1/2 cups).
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