- 1 (12 ounce) package al fresco® Spicy Jalapeno Chicken Sausage, slice on the bias 1/4 inch thick
- 2 tablespoons extra-virgin olive oil, divided
- 1 medium onion, thinly sliced
- 1 teaspoon roasted garlic puree
- 1/2 pound fresh asparagus, cut into thirds, blanched
- 2 cups cherry tomatoes
- 1 cup chickpeas, drained and rinsed
- 1/8 teaspoon salt
- 1/2 teaspoon black pepper
- 2 ounces fresh basil leaves, thinly sliced
- 4 cups whole wheat pasta shells, cooked, reserve 3/4 cup of pasta liquid prior to draining
- 4 ounces fresh mozzarella, ciliegine
- Cut the sausage into 1/4 thick slices.
- Place a large skillet over medium high heat, coat with 1 tablespoon olive oil, and cook and stir the onion for 1 minute, until just golden.
- Add the roasted garlic puree, stir together.
- Add the spicy jalapeno slices, brown on both sides, about 2 minutes.
- Add the asparagus, tomatoes and chick peas, toss with the sausage mix, and season with the salt, pepper and fresh basil. Reduce heat to medium, and simmer for 2 minutes with the reserved pasta liquid.
- Toss in the cooked pasta and heat through, for 2 more minutes.
- To serve, top with the mozzarella balls, and lightly drizzle with the remaining olive oil.