1package of cooked chicken sausageI used al Fresco's Garlic Chicken Sausage
8ounceswhole wheat penne pastaor your could use fusilli
2tablespoonsextra virgin olive oilplus a bit for sautéing the sausage
3tablespoonssun-dried tomatoespacked in oil, drained, chopped
3tablespoonssliced kalamata olives
15 ounce bag baby arugula, divided
8ouncesgoat cheesebroken into large chunks, divided
Salt and freshly ground pepperto taste
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.