After making this dish twice over the last few weeks I think it’s safe to say that it has now become a staple!! It is full of veggies and I am excited for our garden veggies to come in. And then it will be full of fresh veggies!!!
I am pretty excited about our garden. It was a serious days work to weed out the old garden area, dig out the old rocky top soil, till in fresh mulch and soil, and dig a barrier. Maybe someday we will actually build boxes, but for now I think we’re doing ok. We planted corn, carrots, green beans, potatoes and raspberries!!! And we have little sprouts of everything coming up! I am so glad that all this crazy rain every single day hasn’t just drowned all the seeds.
And on the beautiful note our 3 new rose bushes are alive and kicking! We bought just a root bundle and stem and they all have new branches sprouted! It is going to be gorgeous, I am pretty stoked.
But I digress….back to the food! So with all the gardening and work and summer fun who has time to spend in the kitchen making huge meals all the time?!?! Not us! So I hope you enjoy this little dish…..let me know what you think 🙂
Approx 500 calories per serving
- 4 Johnsonville Italian Style Chicken Sausage, sliced
- 1/2 cup Red Onion, chopped
- 1 Clove Garlic, minced
- 1 bottle Classico Light Alfredo Sauce
- 3 cups Milk
- 2 cups uncooked Garden Rotini Pasta
- 2 Tbsp Parsley, finely chopped
- Salt and pepper to taste
- Veggie options- pick some or use them all!
- 1/4 cup Green Bell Pepper, diced
- 1 cup Frozen Peas
- 1 bag Frozen Veggie Mix with broccoli, cauliflower and carrots.
- 1 cup frozen Green Beans
- 1/2 cup Mozzarella Cheese, shredded
We did the green pepper and peas first (pictured) and the second time we did the veggie mix and green beans (so freaking yummy!!) So you can really make this dish your own. Put in what you like!
In a large non stick skillet over a medium heat add your sausage slices and onion. Cook until the sausage is lightly browned. Add the green peppers and garlic. Cook until the sausage is browned to your liking and the onions are soft and translucent.
Add the Alfredo sauce, milk, pasta, parsley, frozen veggies and salt and pepper. Bring the mixture to a boil. Reduce heat. If you leave your heat too high then the milk is going to boil over 😦
Cover the pan and let it simmer stirring occasionally. I usually do about 20 minutes until the pasta is al dente.
Once the pasta is cooked to your liking then remove from heat and stir in the cheese. Let it sit for about 5 minutes to let the sauce thicken and get super creamy.
I hope your dinner is super yummy! Let me know what you added to make it your new favorite!