Description
Pesto Brown Rice Quinoa Pasta with Italian Chicken Sausage.
Ingredients
- FOR THE PESTO:
- 3 cups Fresh Basil
- 3 Tablespoons Parmesan Extra If You Want To Top With Cheese Afterwards
- 2 Tablespoons Lemon Juice
- 3 Tablespoons Walnuts
- 2 cloves Garlic, Minced
- 5 Tablespoons Olive Oil
- Salt And Pepper, to taste
- FOR THE PASTA AND CHICKEN:
- 1 Tablespoon Olive Oil
- 1 clove Garlic, Minced
- ½ Onion, Diced
- 1 Zucchini, Diced
- 6 whole Italian Chicken Sausage (I Used Greenwise), Diced
- 2 cups Cherry Tomatoes, Cut In Half
- 8 ounces, weight Brown Rice Quinoa Pasta Or Zuchinni Zoodles Or Whole Wheat Pasta
Preparation
Boil pasta and drain.
Make pesto in a food processor combining the pesto ingredients.
Heat oil in pan on medium and cook minced garlic until fragrant, about 1–2 minutes. Add onions and zucchini to the pan and cook for a few minutes.
Add chicken sausage and cook until internal temperature reaches 165ºF and vegetables are tender.
Turn the skillet down low. Add tomatoes, pesto, and pasta into the skillet. Stir together and continue to cook until tomatoes are slightly cooked, pasta has been reheated, and all ingredients are well incorporated, about 3 minutes.
Serve with fresh Parmesan and top with fresh basil (optional).
