Chicken Sausage Penne with a Pesto Sauce and Garlic


I‘m not going to kid you guys–this recipe is kind of a cop-out.  I didn’t feel like going shopping for anything but wanted to make something nice for dinner.  You know how it goes: I work a full-time job in law and sometimes when I come home every ounce of energy is zapped out.  Those nights I have only two options–go out to eat with the fiancé or make something quick at home.   This is sort of what one of those nights looks like.  {{Sort of, I say, because honestly my food never looks this good on an ordinary night.  I staged this plate for you guys…because I love you.}}

That afternoon I shot my dear fiancé a message and asked him what we have about the house that he would like in a meal.  We determined that we had leftover chicken sausage and penne pasta, but no marinara.  Suddenly I remembered that I still had some leftover pesto sauce from the night I seared the tilapia and thought…what the hell?  Let’s make this work.  Let’s also not forget that I’m still practically swimming in garlic, despite using mounds of it the other night.

Pesto Pasta

Kosher Status : Meat

| Ingredients |

  • 4 garlic cloves, thinly sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 red onion, diced
  • 1 and 1/2 cup chicken sausage
  • 1/4 cup vegan pesto *note: Meditalia makes a wonderful vegan pesto
  • 1 cup soy milk
  • 2 tablespoons dry white wine
  • 8 ounces penne pasta, cooked according package directions

| Directions |

  1. Lightly brown the thinly sliced garlic over medium heat in olive oil and remove to rest on a folded paper towel.
  2. Add the onion and minced garlic to the pan and cook until the garlic is aromatic and the onion is translucent.  Add the chicken sausage and cook until lightly browned.
  3. Add pesto, wine, soy milk and reduce heat to medium-low to simmer for a few minutes.
  4. Mix in the penne pasta and serve with the fried garlic as a garnish!

How about you guys?  Share in the comments below your best meal using leftovers found in the fridge and pantry.

All photos are by Thirteenth Knight Photo  © 2015