Spinach & Feta Chicken Sausage with Orzo
By: Chef Tolini for Al Fresco Chicken Sausage
Spinach & Feta Chicken Sausage with Orzo is a easy pasta recipe that is good any day of the week. Made with fresh butternut squash and garlic and topped with parmesan cheese this will surely please a hungry family.
Ingredients
- 12 ounce package of Al Fresco spinach and feta chicken sausage, cooked
- 4 cup butternut squach, cubed
- 2 tablespoon olive oil, divided
- 2 fresh garlic cloves, finely chopped
- 2 teaspoon fresh rosemary, minced
- 1/2 teaspoon crush red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup walnuts, chopped
- 6 ounce orzo, dry or 1 cup if cooked
- 1/4 cup Parmesan cheese, grated
- 2 tablespoon fresh basil, chopped
Instructions
- Preheat oven to 425 degrees F.
- Line a baking sheet with aluminum foil and coat with a non stick cooking spray.
- In a large bowl combine cubed squash, 1 tbsp olive oil, garlic, rosemary, red pepper flakes, salt and pepper. Spread on prepared baking sheet. Bake for approximately 12 minutes. Stir, add chopped walnuts and bake 6-8 minutes until squash is tender and walnuts are lightly toasted. Remove from oven, keep warm.
- Slice sausage into 1/4 slices. In a large skillet, heat 1 TBSP olive oil, add sausage and cook for 3 to 4 minutes.
- Meanwhile in a medium saucepan of boiling water, cook orzo according to package directions. Drain, reserve 1/4 cup cooking water.
- In a large serving bowl combine hot pasta, sausage, squash and toasted walnuts. Slowly stir in small amounts of the reserved pasta water (if needed to moisten.) Stir in Parmesan cheese and fresh basil.