Roasted Pepper & Chicken Sausage Pasta

This Roasted Pepper & Chicken Sausage Pasta is the best chicken pasta dish you’ll ever make! It’s such a perfect family dinner recipe for busy weeknights.

Table of Contents

• Roasted Pepper & Chicken Sausage Pasta
• How to Make The Best Chicken Pasta Dish
• Roasted Pepper & Chicken Sausage Pasta

Roasted Pepper & Chicken Sausage Pasta

If you have already noticed I am basically in love with any and everything that has roasted red peppers in it. I just can’t help it. They are absolutely delicious and add so much to a simple dish just with here presence.

Whenever I am in a bind, mentally that is, for dinner. I usually whip up a quick pasta and call it a night. This dish was one of those nights. I was having a mental block on what to make for dinner….enter Johnsonville Chicken Sausage {3 Cheese  Italian Style Chicken Sausage … to be exact}. Have you tried this stuff? It’s amazing… so much flavor packed into little sausages.  I’m totally gonna buy these again. My husband loved them, ok, I did too! I used the sausage flavor as inspiration for this Roasted Pepper & Chicken Sausage Pasta.

How to Make The Best Chicken Pasta Dish

To get started, you will need to roast 2 red peppers. I did this inside on my stove top. Just placed them directly onto the burners and rotate  to get a good char, approximately 5-7 mintes.

Remove peppers from stove and let sit for 5-10 minutes. In the meantime, slice your Johnsonsville Chicken Sausage into 1/2″ quarters.

Heat a medium sized sauté pan to medium high heat. Add 1 T. of coconut oil and then add the chicken sausage. Sauté until crispy brown, about 5-7 minutes.

Bring a large pot of water to a boil, add 1 lb. of penne pasta.

Cook until al dente. {usually 10-12 minutes for penne} Now, back to the peppers. Remove the outside skin {just use a knife to gently scrap off the charred part of the skin} and julienne.

In a large bowl add chicken sausage, roasted red pepper, 14 oz. can {drained} of quartered artichoke hearts, 1/4 cup of reserved cooking liquid, and pasta.

Toss all ingredients. Top with 4 oz. of softened crumbled goat cheese, 1 T. olive oil, salt & pepper. Bon Appetite! 🙂

Roasted Pepper & Chicken Sausage Pasta

• Author: Krista
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 6-8 servings 1x
• Category: Dinner
• Method: Stove
• Cuisine: Italian

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Description

This Roasted Pepper & Chicken Sausage Pasta is the best chicken pasta dish you’ll ever make! It’s such a perfect family dinner recipe for busy weeknights.

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Ingredients

• 2 red peppers, roasted & julienned
• 1 lb. of penne pasta
• 1 package of Johnsonville Chicken Sausage {3 Cheese Italian Style}, sliced into 1/2” quarters
• 1 T. coconut oil
• 1 14oz. can of quartered artichokes {drained}
• 1 T. olive oil
• salt & pepper
• 4 oz. goat cheese
• 1/4 cup of reserved pasta cooking liquid

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Instructions

1. Roast red peppers on stove top. Place them directly onto burners and rotated them to get a good char, approximately 5-7 minutes.
2. Remove from stove and let sit for 5-10 minutes.
3. In the meantime, slice Johnsonsville Chicken Sausage into 1/2″ quarters.
4. Heat a medium sized sauté pan to medium high heat. Add 1 T. of coconut oil and then add the chicken sausage. Sauté until crispy brown, about 5-7 minutes.
5. Bring a large pot of water to a boil, add 1 lb. of penne pasta. Cook until al dente. {usually 10-12 minutes for penne}
6. Now, back to the peppers. Remove the outside skin {just use a knife to gently scrap off the charred part of the skin} and julienne.
7. In a large bowl add chicken sausage, roasted red pepper, quartered artichoke hearts, reserved cooking liquid, and pasta.
8. Toss all ingredients.
9. Top with 4 oz. of softened crumbled goat cheese, 1 T. olive oil, salt & pepper. Bon Appetite! 🙂

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