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.
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
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Stove
- Cuisine: Italian
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.
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
Instructions
- Roast red peppers on stove top. Place them directly onto burners and rotated them to get a good char, approximately 5-7 minutes.
- Remove from stove and let sit for 5-10 minutes.
- In the meantime, slice 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, quartered artichoke hearts, 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! 🙂
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14 comments on “Roasted Pepper & Chicken Sausage Pasta”
This salad looks fantastic! I sure do wish I had a gas stove so I could roast my peppers this way! I’ve pinned this to my MM board. Thanks so much for sharing at the party this week, Krista! 🙂
Thanks Julie, it is really yummy. Oh man thats a bummer. How do you normally roast your peppers? Or do you just buy them roasted already?
Hi Krista!
I usually spray them with cooking spray, place them on a baking pan and broil them until all sides are charred. Sometimes I do cheat though and buy the already roasted peppers. 🙂
Just stopping by to let you know that we will be featuring this at tomorrow night’s party. Hope to see you there! 🙂
Oh… I haven’t tried that way yet. Great idea! 🙂 I buy the jarred peppers sometimes too … it’s just easier. 🙂 Thanks for stopping by and for featuring this dish Julie! Super excited. Have a great weekend… ps. your site rocks!
I like red roasted pepper too. Did you know that after you roast them, to put them in a plastic bag and let sit. They skin is so easy to come off. Anyway, this dish looks delish. Thank you for sharing.
Consider yourself hugged,
http://simpleesue.com/frivolous-friday-bacon-corn-pancakes/
I didn’t know that… learn something new everyday! 🙂 Great little tidbit. Thanks for stopping by Sue!
Love those roasted red peppers- Sista! So pinning this salad! Love how you added the artichokes! Delish!
Me too…. clearly. 🙂 Thanks for the pin love! 🙂
I have never seen anyone roast anything like that…how cool! 5-7 minutes? I’m sold. 🙂
Denise
I know right!? So fast… love it! 🙂 Thanks for stopping by Denise.
I need to figure out how to roast red peppers on my glass top stove…
Hmm… do you have a grill pan? They are made of cast iron and you typically put them right on your burners. It would work the same way as a pot. If I don’t have the option of grilling outside, I usually use my grill pan. 🙂
This pasta has some of my favorite ingredients. Love me some roasted red pepper and artichokes! Great job 🙂
Happy Blogging!
Happy Valley Chow
Thanks so much! Great ingredients with a big flavor punch. 🙂 FYI- just started following you via Bloglovin. 🙂