Express
Roasted Red Pepper and Italian Sausage Penne with Goat Cheese
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 8 oz. Cooked Penne Pasta
- 8 oz. Italian Pork Sausage Links
- 3 oz. Roasted Red Peppers
- 1 oz. Light Cream Cheese
- 1 oz. Goat Cheese
- 2 Green Onion
- 2 Tbsp. Roasted Red Pepper Pesto
- ½ oz. Shredded Parmesan Cheese
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Flour
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories740
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Carbohydrates51g
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Net Carbs47g
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Fat46g
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Protein34g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using 16 oz. Italian sausage, follow same instructions as 8 oz. Italian Sausage, working in batches if necessary.
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If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as Italian sausage in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, separate into a single layer, pat dry, and coarsely chop. Follow same instructions as Italian sausage in Step 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using Impossible burger, follow same instructions as Italian sausage in Step 2, breaking up burger until heated through, 4-6 minutes.
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1 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. -
2 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 to hot pan. Stir often, breaking up meat, 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. -
3 Make the Sauce
Add 3/4 cup water, chicken base, cream cheese, and 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, 1-2 minutes.Remove from burner. -
4 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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