Weeknight Italian Chicken Sausage

November 20, 2014

This is a balanced and delicious meal that is quickly and easily prepared for the whole family. Any kind of pasta and vegetable can be used, but here I used spinach ravioli and crisp asparagus. Adding kalamata olives pumps up the flavor of a traditional jar of red sauce. For more information about this recipe, including substitution ideas and recipe modifications, visit my HubPages blog using the link below....

4 Chicken Sausages, all natural, fully-cooked
1 Package Frozen Ravioli (substitute any boxed pasta)
1 Bunch Fresh Asparagus* (substitute broccoli or other fresh green vegetable)
12 Ounces Tomato Pasta Sauce (half of jar)
3 Large Cloves Garlic, peeled and course chopped into about 6 pieces per clove
12 Kalamata Olives, pitted, course chopped
2T Olive Oil
Ground Black Pepper

1). Start heating water to boil in 4 qt pot. 2). Add pasta to boiling water and cook until nearly al dente (about 2 minutes less than package instructions). 3). Heat 1T oil in each of 2 pans over...
See the full directions on my site

Nutritions

Calories
311

Sodium
1526mg
63% DV

Fat
25g
39% DV

Protein
2g
5% DV

Carbs
21g
7% DV

Fiber
1g
6% DV