Wednesday, February 15, 2012

Chicken Sausage, Peppadew and Feta Pasta

Have you discovered Peppadew peppers? If not, run, do not walk, to your local grocery store. If you have an olive bar or salad bar at the grocery store, head there first and look near the olives and pickled items. You can also find them in jars, near the olives and relishes.

(they come in red, orange, yellow and green, much like bell peppers,
but just like bell peppers, I am not a huge fan of the green)

Peppadews carry only the slightest heat but have a sweet, yet tart flavor. They are delicious and my whole family can't get enough of them.

Here's a recipe that is quick and easy enough for a healthful weekday dinner, but also fancy enough for company. We served this at R and G's family birthday gathering, and it was a hit!

Chicken Sausage, Peppadew and Feta Pasta

1 pound pasta (spaghetti, linguine or any really), preferably whole wheat
1 - 12 oz package chicken Italian sausage, sliced in 1/2 slices
2 cups chopped kale, swiss chard or spinach
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup water
2 tablespoons extra virgin olive oil
1/2 cup chopped Peppadews
4 ounces crumbled feta cheese

Cook the pasta according to package instructions.

Meanwhile, in a skillet brown the sausage over medium high heat, for about 4-5 minutes:

Remove from the pan and add the greens and sprinkle with the salt and garlic powder. Cook until the greens have wilted, about 2-3 minutes. Add the water and let braise a bit, until the water has evaporated, about 4-5 minutes.

Drain the pasta. Place in a large bowl and drizzle with the olive oil.

Add the sausage, greens, Peppadews and feta. Serve immediately.

Serves 6.

The sweetness of the Peppadews pairs beautifully with the other flavors in this dish. If you are vegetarian, by all means you can omit the sausage. And if feta ain't your thing, substitute another cheese!

Life is sweet,

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