This post is brought to you courtesy of Aidells® Sausage & Barilla® Pasta, but all the opinions and content are mine.
Can we talk about dinners during summer?
I have zero desire to cook really involved dinners right now.
This is how this pretty pasta came about.
Already cooked chicken sausage?
Yep! Sign me up!
Throw in some pasta, something green (because health), and lots of cheese.
And dinner’s done!
I purchased the Barilla® Gluten Free Penne and Aidells® Chicken & Apple Sausage at Target recently and used both to create this delicious recipe.
I’m absolutely obsessed with Aidells® products and the Chicken & Apple Sausage is one of my favorites! I love Aidells® because they are made with no nitrates and no added hormones. All their sausages are hand-crafted in small batches with hand-picked ingredients. They’re fully cooked and ready in just 8 – 10 minutes on a stove or grill on medium heat!
The Barilla® Gluten Free pasta is the number 1 gluten free pasta brand according to Nielson. They are certified gluten free and made with no GMO ingredients. They are made with a delicious blend of corn and rice and have that classic pasta taste and texture that you know and love!
I have tried a lot, a lot, a lot of gluten free pastas in my day and I have to say, this one is by far the best. If you’ve tried any, you probably know that they don’t usually hold their shape well. This one does.
I love it. So much.
This is a quick, easy, and delicious meal.
No fussy sauce here! Just reserved pasta water and goat cheese. Plus some lemon zest and juice! And if you aren’t a huge kale fan, feel free to use spinach or asparagus or whatever your green veggie of choice may be!
Before you head to Target to pick up your Barilla® Gluten Free pasta and Aidells® Chicken & Apple Sausage, be sure to download the Cartwheel app and add the offer to get 5% off Barilla pasta and sauces!
Gluten Free Lemony Goat Cheese Pasta with Sausage
1/2 pound Barilla® Gluten Free Penne
1 teaspoon olive oil
1/2 pound Aidells® Chicken & Apple Sausage, sliced
3 cups kale, chopped
4 ounces goat cheese
1 tablespoon grated lemon zest plus 1 tablespoon juice
Cook Barilla® Gluten Free Penne according to package instructions. Drain.
In a large skillet, heat olive oil over medium-high heat. Add sliced Aidells® Chicken & Apple Sausage and cook until browned and heated through. Add kale and cook until wilted. Remove from heat and stir in goat cheese, lemon zest, and lemon juice. Add the cooked pasta and toss until coated.
I have partnered with Jennie-O this year to bring you lots of yummy recipes featuring Jennie-O turkey.
LAST DAY OF SCHOOL!
I repeat, LAST DAY OF SCHOOL!
Omg, you guys. I have never been excited for the last day of school. I have had a year and I am ready for 3 months of fun.
I’m gonna swim in all the pools, I’m gonna sleep stupid late every day, I’m gonna have ice cream every night, and I’m gonna eat all the burgers.
Okay, let’s talk turkey.
I tend to choose turkey over beef when it comes to burgers. Less calories, less fat = more cheese on top.
My favorite way to do turkey burgers is with the Jennie-O Lean Seasoned Turkey Burgers. They’re already portioned out and shaped AND seasoned with a bit of onion and garlic. So it saves you a lot of time, especially if you’re cooking up a bunch.
When I want to add a bunch of stuff to the burger itself, I go for the Jennie-O 93/7 Lean Ground Turkey. It’s lean but not so lean that it’s going to get dry on you.
Speaking of dry turkey burgers, let’s talk tips. Because it really is easy to dry out a burger if you aren’t careful.
First up, don’t keep flipping the burger! Just leave it alone! For the turkey burgers, I start with 9 minutes on each side and then use a meat thermometer to check for doneness. If it’s not at 165F, I let it go a few more minutes. But don’t keep flipping it back and forth!
Don’t squish your burgers with the spatula while they’re cooking. You’re squeezing all the juices out when you do that.
If you want to add a little extra moisture to your meat mixture, a couple tablespoons of olive oil or some sauteed onions will do the trick.
And finally, let your burgers rest for a few minutes before you serve them up. It allows all the juices to redistribute and get delicious and stuff.
So for these, I used those Jennie-O Lean Seasoned Turkey Burgers that I love so much. I cooked up some of those, tossed them in some split pitas with lettuce, tomato, and red onion. And then sprinkled some feta on top. Plus, a healthy drizzle of homemade tzatziki sauce.
I’m addicted to tzatziki sauce.
And I know what you’re thinking.
“Amanda, you don’t like cucumbers.”
But tzatziki sauce is one of the greatest things on earth.