Almond Pesto Pasta with Chicken & Italian Sausage

  1. Prepare pesto.
  2. In a food processor, pulse garlic and almonds.
  3. Add basil, cheese, lemon juice, and salt/pepper.
  4. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated.
  5. Be sure to scrape down the sides in between steps.
  6. More olive oil can be added if a smoother, loose texture is desired.
  7. Refrigerate.
  8. In a large and heavy bottom skillet, heat 1 tablespoon of olive oil from the sundried tomatoes.
  9. Add the sausage and saute, crumbling, until golden but not cooked, about 3 minutes.
  10. Using a slotted spoon, remove from the pan.
  11. Add the chicken to the skillet and cook until almost done.
  12. Using a slotted spoon, remove from pan.
  13. Add the mushrooms, garlic, and shallots to the skillet and saute until tender.
  14. Return the sausage and chicken to the pan and add chili flakes.
  15. Continue cooking until all the protein is done.
  16. Add the freshly boiled pasta to the pan and toss.
  17. Add pesto and toss to coat all items thoroughly.
  18. Season with salt and pepper to taste.
  19. Optional: serve with additional Parmesan cheese and chili flakes.
  20. Enjoy!

garlic, sweet basil, parmesan cheese, lemon juice, salt, olive oil, tomatoes, italian sausage, tomatoes, chicken, crimini mushrooms, fresh garlic, shallots, dried chili flakes, pasta, almond pesto, salt

Taken from tastykitchen.com/recipes/main-courses/almond-pesto-pasta-with-chicken-italian-sausage/ (may not work)

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