Description
this easy meal comes together in just about 15 minutes. loaded with protein, fiber and heart-healthy fat, it’s a dish you’ll want to serve over and over again on busy weeknights!
Ingredients
Scale
For the Pesto:
- 2 large handfuls arugula
- 1 large handful fresh basil
- 2–3 cloves garlic, peeled & minced
- 1/4 cup walnuts
- 1/2 cup freshly shredded parmesan cheese (sub nutritional yeast for a dairy-free version)
- Salt & pepper, to taste
- Olive oil
For the Pasta:
- 1 14.5 oz. box farfalle pasta (or any kind you prefer!)
- 4 pack of caprese chicken sausage (I used Gilbert’s), sliced into rounds
- 1 pint cherry tomatoes, halved
- Salt & pepper, to taste
- Optional for serving: freshly chopped basil and shaved parmesan
Instructions
For the Pesto:
- Combine all ingredients except for olive oil into a food processor. Begin to process and slowly stream in olive oil until you’ve reached your desired consistency. Add additional basil, garlic or parmesan as desired.
For the Pasta:
- Cook pasta according to box instructions.
- While pasta cooks, place a non-stick skillet over medium heat and drizzle with olive oil. Add tomatoes and chicken sausage, tossing occasionally until tomatoes are tender and chicken sausage is browned on both sides.
- When pasta is finished cooking, drain and toss with pesto then top with chicken sausage & tomato mixture, salt & pepper as desired, chopped basil and shredded parmesan cheese.
Keywords: dinner, pasta, family meal, chicken
