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Ingredients
- 1 (12 oz) pkg al fresco® Sundried Tomato Chicken Sausage, fully cooked
- 1 (8 oz) jar basil pesto
- 1 (12 oz) box campanelle pasta
- 2 cups cherry tomatoes, red, fresh
Preparation
Step 1
lace a skillet over medium heat, coat with olive oil and pan brown the sausages, both sides 7 - 9 minutes, to an internal temperature of 165°f.
Meanwhile, cook pasta according to package directions, drain and keep warm.
Slice sausages on the diagonal ¼" thick, return to the skillet, mix in the pesto and the cooked pasta. Toss together and add the cherry or grape tomatoes. Serve immediately.