Today just dragged on and coming off of a high from my recent trip to Las Vegas makes it less tolerable. I returned home on Monday afternoon and it's only Wednesday. That didn't last long. I've lost my mojo. Do people still say that or even still remember Austin Powers to understand the reference? Oh well, too tired to care.
After a tiring day at work this pasta dish is easy to make and oh so tasty. The sauce tastes creamy and without dairy. You can feel better about eating this.
Because I was feeding Little Man as well I opted for sundried tomato basil chicken sausages but if you and your littles can handle spice then I would go for a spicy chicken sausage for another flavor layer. Little Man had zero complaints about this meal.
It's been almost two months since I've made a pasta dish and this was worth the wait.
Creamy Sundried Tomato and Chicken Sausage Pasta
Adapted From: Heather Christo
Makes 4 Servings
Stars of the Show:
- 1 pound penne pasta
- 1/2 tbsp olive oil
- 4 sundried Tomato Basil Chicken Sausages, cut into thin slices
- 1 tbsp onion powder
- garlic powder, to taste
- 3 tbsp sundried tomatoes, chopped
- 1 cup chicken broth
- 1/3 cup coconut cream
- sea salt, to taste
- dried basil, to taste
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and rinse with cold water and set aside.
While the pasta is cooking heat the oil in a medium skillet over medium heat and add the sausages. Fry the sausages until crispy and golden on the outside, about 3-4 minutes.
Add the onion powder, garlic, and sundried tomatoes, sprinkle with salt. Add the chicken broth and simmer another 2 minutes. Whisk in the coconut cream until well combined and add more salt if desired.
Add the drained pasta into the pan with the sauce and stir to combine, cooking for another minute or two. Add the basil and toss well. Enjoy!
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