Monday, January 24, 2011

Pasta Russo (remix)

I was inspired to make a pasta dish tonight, because of a recipe I found in my Still Gold'n cookbook.  However, I REALLY adapted the recipe to my liking, instead of making it according to the cookbook.
2 tablespoons of minced garlic
1/4 cup mini sweet bell peppers (red, orange & yellow), chopped
1 cup Baby Bella mushrooms, sliced
2 tablespoons olive oil
I pound gourmet chicken with red bell pepper & spinach sausages, sliced
(This can be made with shrimp, chicken or pork, choose your personal fave)
1/2 cup chicken stock (or more if you desire a soupier sauce)
1 tablespoon of fresh lemon juice
14-16 oz. whole grain farfalle or penne pasta
dash salt
1 cup broccoli
1/4 teaspoon black pepper, freshly ground
1 tablespoon fresh basil, choppedflorets, frozen (I buy this at Costco - it's awesome)
freshly shaved Parmesan cheese

Saute garlic, mini bell peppers and mushrooms in olive oil on medium heat in a large skillet or wok until garlic is golden brown.  Add the chicken sausage, chicken stock and lemon juice to the skillet.  Simmer on low for 10 minutes.

Meanwhile, cook the pasta in a pot of boiling water (with a dash of salt & olive oil) for 10 minutes.  Steam the broccoli in the microwave for 5 minutes.  When pasta is done, drain and place pasta and broccoli in a large bowl and pour the sausage mixture over the pasta.  Toss to combine, adding ground pepper and chopped basil.  Serve topped with shaved Parmesan cheese.  Yield: 6 servings.

1 comment:

  1. We made this last night and it was delicious!!! We loved all the veggies in the dish!! It was a hit with everyone - even little Mia. Thanks for sharing!!!