Lunch: Penne with Asparagus and Chicken Sausage
Spring asparagus and chicken sausage make this light pasta dish every bit as decadent.
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Ingredients
3 tbsp. olive oil
1 bunch asparagus (about 1 1/4 lb)
12 oz. fully cooked chicken sausage
3/4 tsp. salt
1 lb. penne pasta
1 c. frozen green peas
1 medium onion
1 c. shredded carrots
1 can diced tomatoes in thick juice
1 1/2 tsp. salt-free seasoning blend
3/4 c. half-and-half
1/2 c. grated Parmesan cheese
Instructions
Bring a large pot of lightly salted water to boil.
Meanwhile heat 2 Tbsp oil in large skillet over medium-high heat. Add asparagus, sausage and 1/4 tsp salt. Cook, stirring often, 5 to 6 minutes until asparagus are crisp-tender. Remove to a plate.
Stir pasta into boiling water; cook as package directs, stirring in peas for last 4 minutes of cooking time.
Meanwhile add remaining 1 Tbsp oil, the onion and carrots to skillet. Sauté over medium heat 3 minutes or until onion softens. Add tomatoes, seasoning blend and remaining 1/2 tsp salt. Add 1/2 cup cooking water from pasta pot to skillet. Cover and simmer 8 minutes.
Drain pasta. Add asparagus mixture and half-and-half to skillet. Simmer 2 minutes or until hot. Return pasta to pot. Add sauce and cheese; toss to mix.
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Nutrition Facts
Serving Size: 6
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |