Chicken Sausage on Whole Wheat Pasta with Wilted Arugula and Goat Cheese
This recipe for Chicken Sausage on Whole Wheat Pasta with Wilted Arugula and Goat Cheese is really a delightful combination of earthiness, creaminess, and pepperiness.
Ingredients
- 1 package of cooked chicken sausage I used al Fresco's Garlic Chicken Sausage
- 8 ounces whole wheat penne pasta or your could use fusilli
- 2 tablespoons extra virgin olive oil plus a bit for sautéing the sausage
- 3 tablespoons sun-dried tomatoes packed in oil, drained, chopped
- 3 tablespoons sliced kalamata olives
- 1 5 ounce bag baby arugula, divided
- 8 ounces goat cheese broken into large chunks, divided
- Salt and freshly ground pepper to taste
Instructions
- Cook the pasta according to package directions, drain, reserving ½ cup of the pasta water.
- Heat a little bit of olive oil in a small sauté pan over medium heat; add the sausage and cook until browned. Set-aside.
- Heat the oil in a large sauté pan over medium heat; add the cooked pasta along with the sun-dried tomatoes and olives; cook, tossing well until all is coated with oil. Add ¾ of the bag of arugula and ½ of the goat cheese. Toss until the arugula is wilted and the goat cheese is melted; add a bit of pasta water to make a creamy sauce.
- Cut the sausage on the bias, spoon the pasta mixture into warmed bowls, top with remaining arugula, goat cheese, and the sliced sausage.
Nutrition
Serving: 1gSodium: 644mgSugar: 2gFiber: 3gCholesterol: 54mgCalories: 453kcalPolyunsaturated Fat: 14gSaturated Fat: 12gFat: 28gProtein: 23gCarbohydrates: 29g
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