Chicken Sausage and Veggies over Pistachio Mint Pesto Pasta

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

A refreshing, healthy, and light pasta, loaded with Chicken Sausage and Vegetables, tossed together with a Pistachio Mint Pesto!

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Ingredients

Pistachio Mint Pesto

  • 1/4 cup pistachios
  • 1 cup fresh mint leaves
  • 1/2 cup chicken broth
  • 1 cup flat leaf parsley
  • 2-3 tablespoons olive oil

Chicken & Veggie Pasta

  • 500gr MG PASTA Fusilli  wheat pasta
  • 250gr asparagus, trimmed and cut into 2" pieces
  • 1 Tablespoon olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 large red bell pepper, sliced
  • 1 large orange bell pepper, sliced
  • 3 precooked chicken sausage, sliced
  • 1/2 cup sun dried tomatoes, roughly chopped
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1 cup chicken broth
  • 2 Tablespoons lemon juice
  • Parmesan (optional)

Directions

  • In the bowl of the food processor, add all the ingredients for the pesto except the olive oil.
  • Pulse until well chopped. Drizzle in the oil until a pesto consistency is reached. Set Aside.
  • Cook the pasta according to instructions, drain and set aside.
  • Fill a large bowl with ice water
  • Bring a pot or water to a boil, Add the asparagus.
  • Cook for 2-3 minutes, until bright green.
  • Remove with a slotted spoon and submerge into the ice water to stop them from cooking.
  • Remove and set aside.
  • In a large skillet, heat olive oil over medium-high heat.
  • Add the minced shallot and garlic. Saute 3-4 minutes.
  • Add the sliced red and orange peppers and saute until soft, 4-5 minutes.
  • Add sliced chicken sausage, heat through and brown.
  • Add in the sun dried tomatoes and blanched asparagus, toss to mix. Reduce heat to low.
  • In a small saucepan, melt butter over medium heat.
  • Whisk in the flour to create a roux.
  • Pour in the chicken broth, whisking constantly.
  • Cook until thickened, 4-5 minutes.
  • Add the lemon juice, and continue to cook for one minute more.
  • Remove from the heat and stir in mint pesto.
  • Pour over the cooked pasta, add the chicken and veggie mixture.
  • Toss to thoroughly coat. (Add shavings of Parmesan if desired!) Serve and enjoy!