Asiago & Spinach Chicken Sausage and Veggie Cavatappi
Prep: 30 minutes
Bake: 28 minutes • Serves: 4
5 garlic cloves, minced
2 medium red and/or yellow bell peppers, halved and chopped
1 medium yellow onion, halved and chopped
1-1/2 cups halved cherry tomatoes
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1/4 cup white wine
1 package (10 ounces) Dietz & Watson® Asiago & spinach chicken sausage
1/2 (16-ounce) package PICS cavatappi pasta
Grated Parmesan cheese, crushed red pepper flakes and/or chopped fresh parsley for garnish (optional)
1.Preheat oven to 375°. In 13 x 9-inch baking dish, toss mushrooms, garlic, bell peppers, onion, tomatoes, oil, vinegar, oregano and rosemary; bake 20 minutes, stirring once halfway through baking. Remove dish from oven; stir in wine. Reduce oven temperature to 370°; nestle sausages in mushroom mixture and bake 8 minutes or until browned. Transfer sausages to cutting board; cut crosswise into 1/2-inch-thick slices.
2.Prepare cavatappi as label directs; drain, return to saucepot and cover to keep warm.
3.Add mushroom mixture and sausages to saucepot with cavatappi; toss. Makes about 10 cups.
4.Serve cavatappi mixture garnished with cheese, crushed red pepper and/or parsley, if desired.
Approximate nutritional values per serving (2-1/2 cups):
484 Calories, 20g Fat, 3g Saturated Fat, 51mg Cholesterol, 335mg Sodium,
56g Carbohydrates, 5g Fiber, 6g Sugars, 0g Added Sugars, 22g Protein