This post is special to me. As a lover of food and a firm believer that every child should have a healthy and filling meal I am very happy to participate and donate my time to a wonderful cause to end childhood hunger. 1 in 5 children are hungry in America. That is an astounding number. These children live all around us in New York, California, Texas, Massachusetts. There are millions of children who have no idea where there next meal is going to come from. Romano Macaroni Grill, #macgrillgive, in partnership with Share Our Strength’s No Kid Hungry is doing something special about this epidemic by embarking on a campaign to share 1 million meals with kids in need. With a passion for this subject I am bringing you a healthier version of Arugula Pesto Fettuccine and Spinach Chicken Sausage.
By the way I must add that it took under 30 minutes to make this delicious meal.
It all started with spinach and feta chicken sausage I found at my local supermarket. Gluten free with no artificial ingredients this sausage looked like it has lots of potential. It completely exceeded my expectations.
Instead of a traditional alfredo sauce I made pesto. I absolutely love pesto. I play around with flavors all the time. Tonight, I discovered my new favorite way to make it by using arugula, walnuts and pine nuts. The flavors were divine. Combined with fettuccine and chicken sausage it was like a match made in foodie heaven. I also made swiss chard to go on the side to add more veggies and nutrition to our dinner. Overall this dish came out fantastic, inexpensive and Kurt asked for leftovers for lunch and he always gets company paid lunch on Saturdays.
To start bring a pot of salted water to a boil. Add fettuccine and cook fully.
Meanwhile make Arugula Pesto by combining olive oil, garlic, parmesan cheese, walnuts, pine nuts and arugula in a blender. Blend until well combined.
Add to cooked fettuccine and serve with pan seared chicken sausage. Yummmmmmm. :0) Yes! It’s that simple.
- 2 tbsp olive oil
- 3 garlic cloves, peeled
- 1/4 cup walnuts
- 1/4 cup pine nuts
- 1 1/2 cup arugula
- 2 tbsp grated parmesan cheese
- in a blender, combine all ingredients together in the order listed. Blend until all combined.
- Serve with warm pasta, shrimp or chicken.
Arugula Pesto Fettuccine
- 2 tbsp arugula pesto
- 5 fettuccine nests
- 1. Bring half a pot of salted water to a boil.
- 2. Cook fettuccine al dente.
- 3. Drain fettuccine and combine with arugula pesto.
- 4. Enjoy with chicken, sausage, grilled shrimp or vegetables.