Sausage and Sun-Dried Tomato Pesto with Penne

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 756.4
  • Total Fat: 33.3 g
  • Cholesterol: 104.5 mg
  • Sodium: 1,655.7 mg
  • Total Carbs: 68.5 g
  • Dietary Fiber: 9.1 g
  • Protein: 46.1 g

View full nutritional breakdown of Sausage and Sun-Dried Tomato Pesto with Penne calories by ingredient


Introduction

A yummy Italian dish that's a healthier version of a Giada de Laurentiis recipe A yummy Italian dish that's a healthier version of a Giada de Laurentiis recipe
Number of Servings: 2

Ingredients

    -4 oz multi-grain penne (I use Barilla Plus)
    -1/2 c sun-dried tomatoes, chopped
    -2 Tbsp oil reserved from tomatoes
    -2 links chicken sausage (I use Al Fresco Sun-Dried Tomato variety), sliced
    -1/2 c chickpeas (garbanzo beans)
    -1 clove garlic, chopped
    -1 c chicken broth
    -1/4 c balsamic vinegar
    -1/4 c grated Parmesan cheese
    -2.5 tsp dried basil
    -2 tsp dried parsley
    -1/2 c light mozzarella cheese

Directions

Heat the oil reserved from the tomatoes in a skillet over medium-high heat. Cook the sausages until brown. Move the sausages to the bowl, saving the oil in the skillet.

In the same pan, sautee the garlic and the chickpeas for about 2 minutes. Add the chicken broth, vinegar, and sun-dried tomatoes. Boil over medium-high heat for about 8 minutes until sauce reduces and thickens slightly.

At the same time, cook the pasta according to directions on the box.

Add the pasta, sausage, Parmesan cheese, basil, and parsley to the skillet and toss together. Stir in mozzarella cheese.

Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user ILLUDWINNEPOOH4.