Chicken Sausage, Mozzarella & Basil Chickpea Pasta (Easy Weeknight Meal!)

Thank you to al fresco for sponsoring this post.

The new baby meal train ran out a while ago, so mama is back in the kitchen!

This chicken sausage, mozzarella & basil chickpea pasta is a new recipe I created for my family, and since its packed with so many vibrant ingredients, it has quickly become a team Hale favorite! For this recipe, I used al fresco's Pasta Night Mild Italian Style Chicken Sausage to make it an easy weeknight meal. This chicken sausage is a healthy time-saver, and since its crafted with Italian herbs and red & green peppers, it's a delicious addition to this pasta situation ;)

Mamas, give yourself 30 minutes to make this one, and you will also have leftovers for lunch the next day (my favorite kind of meal!)

Ingredients:

• 12 oz. Al Fresco Pasta Night Mild Italian Style Chicken Sausage (1 package - 2 sausages total)

• 8 oz. pasta of your choice (I used a chickpea rotini)

• 10 ounces grape tomatoes, sliced in halves

• 8 oz. fresh ciliegine mozzarella (round cherry size), sliced in halves

• 1/4 cup fresh basil, roughly chopped

• handful of baby spinach, roughly chopped

• 1 tsp fresh minced garlic

• 1/3 cup pine nuts (can omit for nut-free version)

• 1-2 tbsp. olive oil

• salt and pepper, to taste

Method:
1. Preheat the oven to 450. While waiting for the oven to pre-heat, go ahead and cook your choice of pasta al dente, according to package instructions (I chose to use chickpea rotini.) Drain pasta and set aside.

2. While the pasta is cooking, toss the grape tomatoes and pine nuts with 1 tbsp. olive oil and garlic. Spread mixture on a baking sheet and roast in the preheated oven for 10-14 minutes, until skins are browned and begin to split. Remove from oven and set aside to cool.

3. While pasta is cooking and the tomato/pine nuts are in the oven, heat a skillet over medium. Heat the sliced chicken sausage for approx. 5 minutes until lightly browned (I like to get a nice char here but you can do whatever you like!)

4. Combine all ingredients into a large mixing bowl, including the drained pasta, tomatoes and pine nuts, chicken sausage, mozzarella, chopped spinach and basil. Season with salt and pepper and drizzle a bit of extra olive oil to taste. Enjoy!

Notes:
- Even though the chicken sausage is fully cooked in the package, I like to heat it up on the stove top (although you can easily do the grill or even the microwave) to get a little crispy texture.
- If you are saving some leftovers for the next day, drizzle a bit of olive oil on top right before serving.
- With a few simple swaps, this would make an excellent Greek pasta as well! Adding kalamata olives and swapping the mozzarella for fresh goat cheese!

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