Thursday, May 23, 2024

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From the kitchen of Monica Bliss

A recipe for Spring Primavera with Chicken Sausage.


New Lebanon— If you are like me and are often in need of quick, easy, healthy, and delicious recipes for weeknights, you’ll love this dish! What’s best about this dish is that is uses a simple, swappable mix of grocery items and fresh produce. You can use any pasta. The sausage can be replaced with grilled chicken or shrimp. The broccoli can be replaced with green beans, asparagus, or any variety of peas. You can even replace the scallions with shallots for a darker flavor. You can use a homemade Alfredo sauce or a jar from the store. Whatever you happen to have on hand, you can quickly pull this dish together — and everyone loves it!

Spring Primavera with Chicken Sausage with a side salad. Photo by Monica Bliss.

Spring Primavera with Chicken Sausage

10 ounces red lentil rotini (or any pasta)
2-4 chipotle flavored chicken sausages (or any flavor)
1 large bunch of broccoli, chopped
2 tablespoons of olive oil
1 bunch of scallions, sliced thin, and split into two portions
1 large red pepper, sliced thin
2-4 cloves of garlic, sliced
15 ounces Alfredo sauce (homemade or store-bought)

Cook the pasta according to the package directions, preferably al dente.

Meanwhile, cook the sausage according to package, preferably to a nice dark brown color, and steam the chopped broccoli. 

In a large pan, lightly sauté half of the scallions, the pepper, and the garlic. Add the Alfredo sauce and broccoli. Toss to combine. 

Top with sliced sausage and remaining sliced scallions, and serve. 


Use a protein pasta for extra protein.


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The Edge Is Free To Read.

But Not To Produce.