Creamy Pasta w/ Chicken Sausage
Nutrition Facts
6 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
550 |
|
| % Daily Value* | ||
| Total Fat 23g | 29% | |
| Saturated Fat 11g | 56% | |
| Cholesterol 90mg | 30% | |
| Sodium 830mg | 36% | |
| Total Carbohydrate 58g | 21% | |
| Dietary Fiber 6g | 22% | |
| Sugars 8g | ||
| Includes Added Sugars 1g | 8% | |
| Protein 29g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 270mg | 20% | |
| Iron 5mg | 30% | |
| Potassium 590mg | 15% | |
Ingredients
- 12 oz (3/4 box) Pasta
- 1/2 cup Chicken Broth, LS
- 1/2 cup Cottage Cheese
- 1 tbsp Olive Oil
- 1 package (11oz) Al Fresco Cooked Italian Chicken Sausage, sliced
- 1 Leek, light green & white part, thinly sliced
- 1 Shallot, chopped finely
- 1 bunch Asparagus, sliced
- 1/4 tsp Salt & Pepper
- 1/4 tsp Thyme / Garlic Powder / Onion Powder
- 4 Garlic Cloves, minced
- 1 package (5.2 oz) Boursin Cheese
- 1/2 Lemon (Juiced & Zest)
- 1 cup Peas
- 1/2 cup Parmesan Cheese, shaved
- Garnish: Red Pepper Flakes, Parmesan Cheese, Lemon Zest
Method of Preparation
Step 1
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, cool, and put aside.
Step 2
In a blender add chicken broth and cottage cheese. Blend until smooth and set aside.
Step 3
Heat olive oil in a large skillet over medium-high heat. Add chicken sausage, leeks, shallots, and asparagus to the skillet. Cook for 2-3 minutes.
Step 4
Add the spices, garlic, and cook for an additional 2 minutes.
Step 5
Reduce the heat to medium-low. Add the cottage cheese mixture, Boursin cheese, lemon zest and juice. Bring the mixture to a simmer.
Step 6
Add the peas, parmesan cheese, and cooked pasta. Mix until everything is combined.
Garnish the top with crushed red pepper, parmesan cheese, and lemon zest. Enjoy!
