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.

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.

peppersonstove

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

johnsonville

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.

sautesausage

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

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.

redpepperjulienned

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.

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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

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Roasted Pepper & Chicken Sausage Pasta

  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6-8
  • Category: Pasta, Poultry

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

  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! 🙂

 

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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16 Responses
    1. 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. 🙂

      1. 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! 🙂

        1. 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!

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