Tag Archives: pasta

Poultry

Roasted Red Pepper Pasta with Chicken Sausage

This Roasted Red Pepper Pasta with Chicken Sausage is packed with whole grains, protein, and vegetables. It’s a weeknight meal that will have the whole family asking for seconds!

Roasted Red Pepper Pasta with Chicken Sausage and Vegetables // www.littlechefbigappetite.com

I could not wait to share this Roasted Red Pepper Pasta recipe with you! I’ve made it a few times now, playing around with the ingredients and varying textures, and this last time I nailed it.

Roasted Red Pepper Pasta with Chicken Sausage and Vegetables // www.littlechefbigappetite.com

I love this recipe because it doesn’t feel heavy like so many pasta dishes. In fact, there is no milk, butter, or heavy cream in the roasted red pepper sauce despite its creamy, rich flavor.

Roasted Red Pepper Pasta with Chicken Sausage and Vegetables // www.littlechefbigappetite.com

The sauce comes together easily in a mini blender or food processor. I use my Nutribullet and it works like a charm. You will have a bit of leftover sauce at the end, and you can either keep it in the fridge and use it within 3-4 days, or freeze the sauce to use at a later date.

Roasted Red Pepper Pasta with Chicken Sausage and Vegetables // www.littlechefbigappetite.com

I love the convenience of chicken sausage, and think that the Applegate Chicken Apple Sausage is delicious in this recipe, but feel free to try a different brand if you can’t find that one. And if you’re vegetarian and want to leave out the chicken sausage, the pasta will still be fantastic on its own.

Roasted Red Pepper Pasta with Chicken Sausage and Vegetables // www.littlechefbigappetite.com

 

Roasted Red Pepper Pasta with Chicken Sausage and Vegetables
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
Roasted Red Pepper Sauce*
  • 1 Tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 large shallot, chopped
  • 12 oz. jar roasted red peppers, drained (about 8 oz. drained)
  • ¾ cup unsweetened plain almond milk
  • 4 Tablespoons pecorino-romano, plus more to taste
  • 1 Tablespoon cornstarch
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt + more to taste
  • ⅛ teaspoon black pepper + more to taste
Pasta
  • 12 oz. whole wheat spaghetti
  • 2 Tablespoons olive oil
  • 3 chicken apple sausages, sliced ¼ inch thin
  • 1 red bell pepper, seeded and sliced thin
  • 1 medium zucchini, sliced into ½ inch half moons
  • ½ yellow onion, sliced thin
  • fresh basil for serving
Instructions
  1. Heat a large skillet over MEDIUM-LOW heat. Add 1 Tablespoon of olive oil and once hot add the garlic and shallot to the pan. Sauté for 4-5 minutes. Remove from the heat and season with a pinch of salt and pepper. Set aside for a few minutes to cool.
  2. In a small blender or food processor, combine the drained roasted red peppers, almond milk, pecorino-romano, cornstarch, red pepper flakes, ¼ teaspoon salt, ⅛ teaspoon pepper, and the sautéed garlic and shallot. Blend until smooth. Taste and season with additional salt and pepper as needed.
  3. Bring a large pot of water to a boil and season it generously with salt. Add the pasta and cook according to package instructions so it is al dente. Once al dente, strain the pasta and set aside.
  4. Bring the large skillet back to MEDIUM heat and add one tablespoon of olive oil. Add the chicken sausage to the pan and brown on both sides, about 3 minutes per side. Once browned, remove the sausage from the pan and place onto a large plate. Add an additional tablespoon of oil to the pan and add the bell pepper, zucchini, and onion. Sauté for 6-7 minutes, then add the chicken sausage back to the pan.
  5. Turn the heat to LOW, and add the strained whole wheat pasta and about ⅔ of the roasted red pepper sauce. Toss the pasta, adding more sauce as needed to thoroughly coat all of the ingredients. Serve warm with fresh basil and pecorino-romano.
Notes
*There will be a bit of leftover sauce, and you can either keep it in the fridge and use it within 3-4 days, or freeze it to use at a later date.
 

Pin this recipe for later:

Roasted Red Pepper Pasta with Chicken Sausage and Vegetables // www.littlechefbigappetite.com

Poultry Soups

Chickpea and Chicken Sausage Minestrone Soup

It’s getting to be that time of the year where all you want to do after work is cozy up with something warm. Even though the nighttime weather is only hitting the low 60’s in LA recently, I still find myself craving warmer meals.

Chicken and Chickpea Sausage Minestrone Soup Recipe

This Chickpea and Chicken Sausage Minestrone Soup came out of a desire to make a hearty soup, but pack it with a protein, so that it would be filling enough as a main meal.

Chicken and Chickpea Sausage Minestrone Soup Recipe

Before cooking the vegetables, I added chicken sausage to the pan, using a spatula to crumble it up into tasty bite-size pieces. From the smell of the sausage browning alone, I knew this soup was going to be great! I added a whole chili to the soup, which was perfect for me, but Travis still wished it was spicier. Only add more chili if you dare!

Chicken and Chickpea Sausage Minestrone Soup Recipe

This beautiful soup comes together in just 30 minutes, making it the ideal meal for weeknights. I also love anything you can make in one pan or pot.

Both Travis and I went back for seconds and the leftovers tasted great for lunch the next day. Feel free to leave out the sausage for a vegetarian option, as well!

 

Chickpea and Chicken Sausage Minestrone Soup
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ¾ cup uncooked whole wheat shell pasta
  • 1 Tablespoon olive oil
  • 2 Italian or Andouille-style chicken sausages, without casings (I like Applegate Sausages)
  • 1 cup carrots, diced on a bias
  • 1 cup yellow onion, chopped
  • 1 fresno chili, seeds removed, minced
  • ½ cup celery, diced on a bias
  • 6 cloves garlic, minced
  • ⅛ cup fresh parsley, chopped, divided
  • 2 teaspoons fresh thyme (or 1 teaspoon dried)
  • ½ teaspoon red pepper flakes
  • 1 15 oz. can fire-roasted tomatoes
  • 1 15 oz can chickpeas, rinsed and drained
  • 4 cups reduced-sodium chicken broth
  • Salt and Pepper
Instructions
  1. Cook pasta according to package directions, omitting salt. Drain and set aside.
  2. Heat a large saucepan over medium-high heat. Add the oil to the pan. Add the chicken sausage, using a spatula to crumble as it browns. Cook for 3-4 minutes, until lightly browned. Add the carrots, onion, chili and celery. Cook for 5 minutes, stirring regularly. Add the garlic, 2 Tablespoons of the parsley, thyme and red pepper flakes. Cook for an additional 5 minutes.
  3. Add the tomatoes, chickpeas and broth. Bring to a boil and then reduce heat to a simmer for 5-7 minutes. Add the pasta and season the soup with salt and pepper to taste. Serve with the remaining parsley and additional red pepper flakes to taste.
 

Poultry

The Best (and Healthiest!) Turkey Meatballs

Meet Maggie, my new foster dog!

IMG_9777

Doesn’t she have the sweetest face? She is crazy snuggly (which is my FAVORITE).

Because she is so darn cute, Maggie has already been adopted, but we are taking care of her for another week until she is off her medication and all clear to play with other dogs.

Like all of our foster dogs, Maggie is very curious about all of the delicious smells coming from the kitchen.

I have been using this turkey meatballs recipe for months now, and it seems like every foster dog goes wild for these. I love watching their little noses perk up as they sniff the air and then begin to scour the floor for a dropped bite.

These are THE BEST Turkey Meatballs! They're healthy and SO delicious! Make a large batch because they'll go quickly! ll www.littlechefbigappetite.com ll Healthy Turkey Recipe, Ground Turkey Recipe, Healthy Meatball Recipe, Gluten-Free Turkey Meatballs

Our first foster dog used to lick the air continuously when he smelled food in the kitchen — I think he was hoping something would eventually appear in his mouth? It never really got him anywhere, but you can’t fault him for trying!

These are THE BEST Turkey Meatballs! They're healthy and SO delicious! Make a large batch because they'll go quickly! ll www.littlechefbigappetite.com ll Healthy Turkey Recipe, Ground Turkey Recipe, Healthy Meatball Recipe, Gluten-Free Turkey Meatballs

I know I have said I love trying new recipes whenever I can, but I gotta tell you, I think I make these meatballs once a week now. My coworkers have definitely started to catch on considering how often they make an appearance in the conference room at lunch (they reheat really well). Some have asked for the recipe and now they’re hooked, too!

These are THE BEST Turkey Meatballs! They're healthy and SO delicious! Make a large batch because they'll go quickly! ll www.littlechefbigappetite.com ll Healthy Turkey Recipe, Ground Turkey Recipe, Healthy Meatball Recipe, Gluten-Free Turkey Meatballs

The weird thing is, I’m not sick of them yet.

These are THE BEST Turkey Meatballs! They're healthy and SO delicious! Make a large batch because they'll go quickly! ll www.littlechefbigappetite.com ll Healthy Turkey Recipe, Ground Turkey Recipe, Healthy Meatball Recipe, Gluten-Free Turkey Meatballs

I can’t really tell you how many people this recipe feeds. My boyfriend could easily sit there and eat the whole batch (yes, they are that good). But for me, depending on how big I make them, I usually eat 3-4. I’ll leave it up to you.

These are THE BEST Turkey Meatballs! They're healthy and SO delicious! Make a large batch because they'll go quickly! ll www.littlechefbigappetite.com ll Healthy Turkey Recipe, Ground Turkey Recipe, Healthy Meatball Recipe, Gluten-Free Turkey Meatballs

I like to double the batch so I have extras for lunch the next day. And dinner. And lunch again. Delicious, I tell you!

I serve mine with whole wheat pasta, extra parmesan for sprinkling and sometimes red pepper flakes and fresh basil. These meatballs are also very filling without the pasta, so a side of veggies would be just fine.

They’re addicting!

 

Turkey Meatballs
 
Prep time
Cook time
Total time
 
Ingredients
  • 1lb lean ground turkey (I like Empire)
  • slightly less than ½ cup grated parmesan
  • 1 egg
  • 1 Tablespoon ketchup
  • ¼ cup whole wheat breadcrumbs
  • 3 cloves garlic, minced
  • ½ medium onion, finely chopped
  • ¼ cup finely chopped parsley
  • ¼ teaspoon red pepper flakes
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Canola Oil
  • Any jar of tomato sauce (I love Rao's and Whole Foods 365 Sundried Tomato and Basil)
  • Whole Wheat Pasta
Instructions
  1. In a large bowl combine all the ingredients turkey through black pepper. Heat a large pan over medium heat. Add 2T of canola oil to the pan. Form the meatballs to desired size (mine were slightly larger than a golf ball). When the oil begins to smoke, add about 5 meatballs to the pan, ensuring not to overcrowd. Brown the meatballs on all sides. Remove to a plate layered with paper towels to cool (the paper towels soak up extra oil). Continue this process until all of the meatballs are browned. Remove pan from the heat.
  2. Wipe the pan clean with a paper towel if there is remaining oil in the pan. Return all of the meatballs to the pan. Add about ¾ of the jar of sauce so that it covers the meatballs. Cover the pan and turn the heat to low (or whatever heat gets the pan to a good low simmer). Simmer the meatballs in the sauce until they are cooked through, about 15-20 minutes, flipping them halfway.
  3. Remove from heat and serve immediately on top of whole wheat pasta. Garnish with extra parmesan, red pepper flakes, and fresh basil if desired.
 

These are THE BEST Turkey Meatballs! They're healthy and SO delicious! Make a large batch because they'll go quickly! ll www.littlechefbigappetite.com