Most days I’m not the adventurous type when it comes to making dinner. I prefer tried and true recipes that I know I can’t mess up yet still taste good. However, after hosting Easter dinner this past weekend, I was left with a lot of leftover items in my refrigerator. David and I have been trying to get much better about about our grocery budget, spending less on food in general but also being more careful to use what we have and not waste a bunch of perfectly good food.
Tonight I decided I was going to be creative. Take what was in my refrigerator and make it work. I forewarned David that he would be a guinea pig when he got home. I told him if it was awful we would head to Chipotle. It was a deal. I was going to make a pasta and it was going to have chicken apple sausage, asparagus, and white wine in it. The rest was to be determined.
I’m pleased to share this wonderful healthy recipe. It turned out so well it’s most certainly blog worthy!! Unfortunately I didn’t know it was going to be as good as it was so I don’t have step by step pictures.
- 1 pkg Chicken Apple Sausage, sliced
- 2 cloves garlic, finely diced
- 1/4 cup sun dried tomatoes, chopped
- 1 bunch asparagus, ends discarded, then cut into 2 inch pieces
- 1 box whole wheat penne pasta, cooked
- 1/4 tsp Red pepper flakes
- Pinch of italian seasoning
- 1/2 cup white wine
- 1/3 cup half and half
- 1/2 cup milk
- 1 tbsp flour
- 3 tbsp butter
- Grated Romano for topping
First, slice all sausage links into slices (side note — I recommend using Aidell’s Chicken Apple Sausage, it is a savory sausage, many of the chicken apple sausages on the market currently are meant to be used as a breakfast food, they have brown sugar in them, you don’t want a chicken apple sausage that has brown sugar in it or this dish will not turn out the same). On another cutting board, finely dice 2-3 cloves of garlic and cut asparagus into two inch slices. Next, brown both sides of the sausage in a skillet. Start boiling water for the noodles. Once the sausages are browned remove from skillet. Set aside. Add noodles to boiling water (wheat noodles will take longer so plan accordingly). In skillet, add 3 tbsp butter, melt, once melted add 1 tbsp flour. Create a roux by whisking butter and flour mixture together and cooking until lightly brown. Next, add half and half, white wine, garlic, red pepper flakes, italian seasoning and sun dried tomatoes. Let reduce. After reduced add milk until desired consistency and amount of sauce is correct. My sauce was thin, I didn’t want it thick, just enough to give everything a nice coat. Let sauce simmer and flavors blend for 5-10 mins. During last two minutes of pasta cooking time, toss asparagus in with pasta. At this point add sausage back to the sauce so it can heat through. Drain pasta and asparagus return to pot. Pour sauce over noodles. Mix well. Serve in pasta bowls and top with Romano cheese (this cheese makes the whole thing delicious!)
Eat and enjoy!
This together so easily and was so light yet incredibly flavorful! The white wine added a great depth of flavor. This is a perfect dish for a beautiful spring night.
To prove that this was a success I thought I would share a picture of David chowing down. He loved it, he had seconds and look forward to the leftovers for lunch!