Spicy Chicken Pasta and Peas with Sun-Dried Tomato Sauce
By: Holly Sander
Published: Monday, July 25, 2016 - 8:53am

Ingredients




4 ounces goat cheese
3-4 ounces sun-dried tomatoes in oil
2 garlic cloves, minced
2 green onions, cleaned, ends trimmed and rough chopped
2 tablespoons oil from sun-dried tomatoes (or olive oil)
¼ teaspoon salt and pepper
1 to 1 ½ pounds fresh shelled sweet peas (you want about 2 cups of peas total, baby frozen peas can be used instead)
½ pound (4 servings) of penne pasta (or other pasta of your choice)
1 pound hot chicken sausage links (casings removed)
¾ cup almond milk
Grated Parmesan cheese for garnish
Fresh basil julienned for garnish

Preparation

1 Combine goat cheese, sun-dried tomatoes, garlic, green onions, salt, and pepper in food processor and process for about 2 minutes. While processing add only enough oil to reach a smooth and creamy texture. 2 Remove all peas from their shells and drop into an inch of boiling water for two minutes. Immediately strain them and shock in a bowl with ice and cold water, or spread them out on a cookie sheet and refrigerate them (this will prevent them from overcooking and getting mushy). 3 Cook pasta to al dente, strain, and set aside. 4 Remove spicy chicken sausage from the casing. Saute in a large saucepan over medium-high heat for about 5 minutes, until cooked completely. 5 Add the goat cheese sun-dried tomato mixture, and stir until thoroughly mixed. 6 Stir in almond milk, then let the mixture heat up completely. 7 Carefully fold in the al dente pasta and sweet peas. 8 Garnish with fresh chopped basil, Parmesan cheese, and serve with crusty grilled bread. 9 Recipe Notes: You can use frozen peas for this recipe. Follow the preparation instructions on the package and be careful to not overcook.

About

Spicy Chicken Pasta and Peas with Sun-Dried Tomato Sauce - Spicy chicken sausage in sun-dried tomato goat cheese sauce, topped w/sweet fresh summer peas.
Please visit my blog Taste and See for more delicious recipes!