How to Make Farfalle Plus+

by Anne The Pampered "Cook"


  • 1 Package of Spinach & Feta Chicken Sausage
  • 1 Bunch Brocollini
  • 1 Package of sliced white button mushrooms
  • ½ Jar of Sun Dried Tomatoes in olive oil
  • 1 Box Barilla Plus Farfalle (14.5 oz)
  • 1 Yellow Onion, chopped
  • 1 Package Grape Tomatoes
  • 1 Bunch Fresh Parsley, chopped
  • Sea Salt & Black Pepper, to taste
  • Crushed Red Pepper, a dash
  • 1 Teaspoon Italian Seasoning
  • 3 Tablespoons Olive Oil
  • 1 Fresh piece Romano Locatelli Cheese
  • Instructions

    Step 1

    Gather your fresh ingredients. This dish packs a punch of Protein... Lets get started!

    Step 2

    Pre heat oven to 425 degrees Fahrenheit and bake your Chicken sausage for 20-25 minutes; until internal temperature reaches 165 degrees. Get this going from the beginning.

    Step 3

    Get a large pot of salted water boiling on the stove top for cooking the Farfalle pasta.

    Step 4

    I just love Barilla products. They are loaded with Protein & Fiber! One serving lends 17 g Protein and 7 g Fiber. Just as the box says, cooked to a perfect Al Dente in just 10 minutes.

    Step 5

    You will want to quickly steam your Broccolini in a small amount of water in the skillet first, just to blanch. Then drain off and use same skillet for dish. (Sorry forgot photo of this step)

    Step 6

    In a large skillet, heat over medium / high heat and add 2-3 Tbsp Olive Oil.

    Step 7

    I'm all for short cuts, buy them Pre sliced! They are ready for the hot pan.

    Step 8

    Chop both the onion and 3 cloves of garlic together.

    Step 9

    Add both the onion, garlic, and mushrooms to the hot skillet. Turn heat down to medium, avoid burning.

    Step 10

    Season it up! Sea salt, ground black pepper, crush red pepper... All to taste!

    Step 11

    Go ahead, get those vital seasonings in there...

    Step 12

    In the meantime, slice all the grape tomatoes in half.

    Step 13

    Give your fresh Italian Parsley a rough chop.

    Step 14

    Toss it in the skillet...

    Step 15

    My quickly blanched Broccolini that has been drained. Give it a rough chop into bite size.

    Step 16

    Done! ...

    Step 17

    Bam, into the skillet it goes with all the other goodies.

    Step 18

    About 1/2 a jar of Sun Dried Tomatoes packed in olive oil (you be the judge). Give them a quick chop.

    Step 19

    Perfect, into the skillet the sun dried tomatoes will go.

    Step 20

    Ah, almost forgot ... 1 tsp Italian Seasoning ... Get it in there...

    Step 21

    Pasta done to perfection in just 10 minutes! Drain...

    Step 22

    Now add the cooked pasta to the cooked veggies in the skillet.

    Step 23

    Toss together until well coated. If needed, add additional 1 Tbsp olive oil and extra S&P to taste. I love extra "heat", so I'll add more crushed red pepper to my individual bowl when ready to eat.

    Step 24

    The Spinach & Feta Chicken Sausage are ready. Let rest for 2-3 minutes before slicing into pieces.

    Step 25

    On cutting board with a sharp knife, use your tongs to hold the hot sausage as you slice into rounds.

    Step 26

    Add the sliced sausage to the pasta and serve into pasta bowls. The finishing touches, grate some fresh Romano Locatelli Cheese on top. This gives it the perfect "bite" to the dish.

    Step 27

    Yum, there you have it... Fast, easy and delicious Protein packed pasta dish. Enjoy!

    Step 28

    This dish feed 7 people and each serving is 460 calories.