• My blog is all about food, family and fun with a food allergy twist. Since I'm a full-time working mama, I need simple, well-balanced and healthy recipes that are allergy-friendly for my son. This simple recipe includes chicken sausage, fresh tomatoes and asparagus, and quinoa pasta. It can be made so many different ways for a quick and healthy dinner.

Ingredients

  • 1/2 lb of pasta (gluten-free quinoa pasta for us)
  • Bunch of fresh asparagus
  • 1 cup (or more if you prefer) of cherry tomatoes
  • Package of chicken sausage (or other sausage)
  • Optional ingredients include: Garlic, salt, pepper, basil, oregano, and even a sprinkle of Daiya vegan cheese on top
4 (Rated by 1 moms)
PREP TIME 5 Min READY IN 20 Min
COOK TIME 15 Min SERVINGS 6
MAIN INGREDIENT Chicken
MEAL/COURSE Dinner
TYPE OF DISH Pasta
COOKING METHOD Stove-Top

Preparation

  1. Wash and chop the asparagus into small pieces (it's always nice to cut them the same size as your pasta), and add them to a pan with a drizzle of olive oil (and garlic if you prefer).
  2. Slice your sausage however you prefer (or you could crumble it).
  3. Wash and cut your cherries tomatoes in half and add them to the pan after the asparagus and sausage are warmed throughout (this prevents the tomatoes from overcooking...I prefer these tomatoes to be more on the raw side rather than mushy and overcooked).
  4. Add your cooked pasta to the sausage and veggie mixture.
  5. Sprinkle with Daiya vegan cheese or your cheese of choice (parmesan would taste great if you can eat it).
  6. Add fresh basil to the top and enjoy.

Rating

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