Roasted Red Pepper and Italian Sausage Penne with Goat Cheese
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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consult a health professional to decide if our meals are safe for
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You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
On a separate cutting board, remove Italian sausage from casing, if necessary.
Cook the Italian Sausage
Place a large non-stick pan over medium-high heat and add 4 tsp. olive oil.
Add Italian sausage and white portions of green onions. Stir often, breaking into small pieces, until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Add flour and stir until no dry flour remains in pan.
Make the Sauce
Add ¾ cup water, chicken base, cream cheese, and red pepper pesto to hot pan.
Bring to a simmer, stirring often.
Once simmering, stir often until slightly thickened, 2-3 minutes.
Stir in pasta, Parmesan, and roasted red peppers until combined and heated through.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping pasta with goat cheese (crumbling if necessary) and green portions of green onions. Bon appétit!
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