K. Rock's Chicken Pesto Pasta


5 comments
The great thing about following a lot of blogs is coming across great recipes and/or craft ideas.  It's such an inspiration.  Some time ago, I stumbled upon K. Rock's blog - Food Stamp.  Her blog features food that gets her stamp of approval.

A dish that caught my eye was this chicken pesto pasta.  I don't know if there's an official name, but that's what I'm calling this dish.  With her permission, I'm giving you K.Rock's recipe.

Chicken Pesto Pasta

Ingredients:
chicken sausage
bow-tie (farfalle) pasta
jarred pesto sauce
baby tomatoes
salt & pepper (to taste)

Directions:
Cook the pasta according to package directions.  In a separate pot/pan, cook the chicken sausage.  After both are done, combine the ingredients in a pot and add your jarred pesto sauce.  Season to taste with salt and pepper.  Then add your halved baby tomatoes to the dish and warm through.

* My mods:
First off, I used the mini farfalle pasta.  My chicken sausage was pre-cooked, but frozen, so I opted to boil mine.  I removed the casing because I've never liked casing on sausages.  Then I chopped the sausage into quartered pieces.  I didn't use the tomatoes because I didn't have any, but I know that the addition of the tomatoes would be a lovely combination of flavors.  Plus an even more appealing photo.

I will say that although I had never had chicken sausage before, the kind I used for this dish was sooo good!  It was Al Fresco Sweet Apple Chicken Sausage.  There were bits of apple in there and a hint of maple syrup.  Too tasty.

So here's the dish.  Super quick and very tasty!


Linked to:

Buen Provecho,

5 comments:

  1. So glad you liked it! Thanks for posting!

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  2. this looks yummy! Might be tommorrow night's dinner. I love chicken sausage, especially the flavor with the apples.

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  3. Yay for meat. I may try this one for sure.

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  4. This looks delicious! I've never had sausage and pesto. It sounds wonderful!

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  5. Yum! This is just the sort of dish I'd prepare every single day if I could. Thanks for sharing the recipe!

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