If you shop at Trader Joe’s, I’m sure you notice they offer about 38629592 different kinds of chicken sausage these days. We’ve used the spicy Italian variety several times to make skillet lasagna, among other things, so I perused Pinterest to try and find others dishes to utilize the sausage. This one piqued my interest because it incorporates brussel sprouts, so somewhat healthy, and pesto. We LOVE us some pesto around this house. 😊 It’s quick, filling, and perfect for a busy weeknight dinner.
- 1 lb Brussel sprouts, outer leaves removed and chopped in half
- 3 tbsps olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 package of chicken sausage, sliced into coins (we used spicy Italian, but I think the fontina, spinach, and garlic variety would work well too!)
- 1 lb pasta of your choice
- 2 1/2 tsp minced garlic
- 1/3 cup of pesto sauce
- Parmesan cheese for sprinkling
Begin by preheating the oven to 400 degrees Fahrenheit and lining a large baking sheet with foil. Also, put your pasta water on to start boiling. Place brussel sprouts halves on sheet. Drizzle with 2 tablespoons of the olive oil. Sprinkle the salt and pepper onto the sprouts, then use your hands to mix the sprouts into the oil until evenly coated.
Pop into the oven for about 15 minutes, until the outsides are crispy and insides are tender. This may take 5-10 minutes longer, depending on the size of your sprouts.
While your sprouts are cooking, heat 1 tablespoon of olive oil in a medium skillet over medium high heat. Add your pasta to your boiling water at this point as well. Add the chicken sausage to the skillet and brown, stirring occasionally. Add the garlic and cook another minute or two, just until fragrant. Remove from heat. Drain your pasta. In a large bowl, combine your pasta, sausage/garlic combo, pesto, and brussel sprouts. I decided to go ahead and throw some cheese in the mix because, well, it’s me and I love me some cheese!
Give that big bowl of fragrant deliciousness a good stir. Serve warm with a little extra sprinkling of Parm if you please!
Recipe adapted slightly from Gimme Some Oven.