Chicken Sausage Pesto

A few months back, I discovered a variety of chicken sausage showing up at the grocery store.  We began to eat this on a regular basis, usually throwing them on the grill. Looking for new ways to make use of this staple, we began using it in soups and pasta dishes.  Today I share with you one of our favorite chicken sausage recipes.  The key to this recipe is roasted Brussels sprouts.  If you haven't tried them, you are really missing out.  If claim that you "hate Brussels sprouts," you need to grow up and try them.

Chicken Sausage Pesto

Chicken Sausage Pesto

1 lb chicken sausage
1/2 lb of Brussels sprouts
1/4 cup of Pesto
1 sm pack button mushrooms, sliced
6 Cremini mushrooms, sliced
8 oz Farfalle pasta (bow ties)
salt and pepper
olive oil
Parmesan cheese



1. Set your oven to 375 degrees.  Cut Brussels sprouts in half, place on a baking sheet.  Drizzle with olive oil and dust with salt and pepper. Place in oven to roast for 25 minutes.

2. You will need your Farfalle cooked and ready by the time you are finished cooking the other ingredients.  I usually start the pot of water for cooking at the same time I put the Brussels sprout in the oven.  This will give the water time to heat up.  Notes: Add some salt to the water before cooking the pasta.  

3. With 10 minutes remaining on the Brussels sprouts, heat 2 Tbsp of olive oil in a pan over medium to medium-high heat.  If you chicken sausage is in links, you will need to squeeze it out in small clumps.  Add the chicken sausage to the pan.  As it is cooking, begin breaking the sausage into smaller pieces.  How small is your preference.  Once the chicken has been broken up, turn the pieces over (or just flip them using the pan). Cook an additional 2 to 3 minutes.  

Step 5

4. Place the sliced mushrooms on top of the chicken and stir the mixture together.  Once the mushrooms have been coated by the oil and chicken goodness, dust with salt and pepper.  Cook for 3 to 5 minutes, stirring frequently.

5. Add the Brussels sprouts to the mixture and stir. Reduce heat to low.

6. Add the Pesto and stir thoroughly.  It should appear that you added too much pesto. You can always add more if you prefer.

7.  Add as much or as little pasta as you like and stir thoroughly until the pasta is completely coated in pesto.  I personally go heavy on the pest and on the pasta, but that is how we like it.

Step 6

8. Once mixed, spoon onto a plate or bowl and add Parmesan cheese to taste.


Follow up notes:

I. Save the left over pasta for your next meal.  I add  butter to them before putting it away and serve buttered noodles the next day.

II. Cremini mushrooms can be used exclusively if you wish.  I prefer them over standard button mushrooms because the provide a better consistency to the dish.  They are simply more firm when cooked and have a much more pronounced flavor.

III. Never use hot water from the tap to boil pasta as it may contain unwanted hard metals from your water heater.

IV. Pesto dishes tend not to heat up very well as the oil likes to separate in the microwave.  Make sure you shake your container half way through the re-heat to keep the pesto together.

V. This dish is also very tasty without the chicken sausage.