AuthorHeather WallaceCategorynOOdlesDifficultyBeginnerReady to swap out that jar of spaghetti sauce and change up your noodle game?
What's more fun to add to pasta than tiny balls of mozzarella?? Pair those little babies with some balsamic sun-dried tomatoes and it's perfection!
This is my take on Maggiano's dish Pesto Perlini Hand-Cut Fettuccine Recipe...I changed up the pesto for its sister pistou and used chicken sausage.
I've recently become obsessed with pistou which is basically a simplified version of pesto...and it is delicious!
In a food processor combine 1/2 cup fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/3 cup extra-virgin olive oil, and 1 garlic clove. Pulse until smooth, scraping down the sides of the bowl.
Set aside.
In a deep large saute pan simmer 3.5 ounces of sliced sun-dried tomatoes with 1/2 cup of balsamic vinegar until vinegar is almost reduced
Remove from pan and set aside.
Add 12-ounces of sliced chicken sausage to the pan and increase heat to medium.
Cook until browned, remove from the pan, and set aside.
Meanwhile, cook 6-ounces of Gemelli pasta (or any pasta of your choice such as bow ties, penne or fettuccine) according to package instructions.
In the large sauté pan pour in 1/4 cup of chicken broth and heat until boiling.
Add the cooked pasta, the prepared pistou, the chicken sausage, and an 8-ounce package of perlini mozzarella.
Toss to coat and garnish with the balsamic soaked sun-dried tomatoes and shaved Parmesan cheese.
Servings 4
- Amount Per Serving
- Calories 612
- % Daily Value *
- Total Fat 39g60%
- Saturated Fat 12.5g63%
- Cholesterol 128mg43%
- Sodium 841mg36%
- Potassium 182mg6%
- Total Carbohydrate 30.3g11%
- Dietary Fiber 0.4g2%
- Sugars 1.8g
- Protein 36.6g74%
- Calcium 11%
- Iron 13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a food processor combine 1/2 cup fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/3 cup extra-virgin olive oil, and 1 garlic clove. Pulse until smooth, scraping down the sides of the bowl.
Set aside.
In a deep large saute pan simmer 3.5 ounces of sliced sun-dried tomatoes with 1/2 cup of balsamic vinegar until vinegar is almost reduced
Remove from pan and set aside.
Add 12-ounces of sliced chicken sausage to the pan and increase heat to medium.
Cook until browned, remove from the pan, and set aside.
Meanwhile, cook 6-ounces of Gemelli pasta (or any pasta of your choice such as bow ties, penne or fettuccine) according to package instructions.
In the large sauté pan pour in 1/4 cup of chicken broth and heat until boiling.
Add the cooked pasta, the prepared pistou, the chicken sausage, and an 8-ounce package of perlini mozzarella.
Toss to coat and garnish with the balsamic soaked sun-dried tomatoes and shaved Parmesan cheese.