As promised yesterday, I have the recipe for the delightful summer Chicken Sausage pasta I showed a photo of in yesterday’s post. So, here goes:
Summer Chicken Sausage Pasta
Serves 6-8
- 1 1/2 pounds of pasta (whole wheat, white, your choice — I used brown rice spiral pasta so my GF roommate could indulge)
- Pack of Trader Joe’s Sweet Italian Chicken Sausage (there should be 5 links)
- 2-3 small zucchini
- 1 large eggplant, or 2-3 small eggplant.
- fresh basil
- grape tomatoes
- olive oil
- salt & peppa
Start cooking the pasta in a pot (I’m banking on the fact you know how to cook pasta. If not, we’ll go into a lesson later). You can cook it before/during the rest of the process. But once it is done, drain it and set it off to the side to cool.
If you have a grill, grill the chicken sausage whole, zucchini and eggplant in halves/fourths. Once they’re cooked, chop up to eating size.
If you don’t have a grill (like me), cut up the chicken sausage, zucchini and eggplant in the sizes you desire. And then in a wok, or large pan, stirfry the chicken, zucchini and eggplant until thoroughly cooked.
While these are cooking, cut the grape tomatoes in half, lengthwise and chop up the basil. (I don’t have exact amounts — do to your desired taste. I probably used about 1/3 c chopped basil, and 1 c cut tomatoes)
Once the chicken/zucchini/eggplant mix is finished, add some olive oil to to the pasta, and then add in the chicken/zucchini/eggplant as well as the tomatoes and basil. Season with salt & pepper to desired taste.
And voila.
Serve at room temperature or chilled.
