Pesto Chicken & Vegetable Medley

4 Chicken Sausages
1 Zucchini
1/2 Cup Peas
1 Bunch Asparagus
2 Cups Lacinato Kale
Basil
2 Cloves Garlic
Salt & Pepper
2 Tbsp Olive Oil

  1. Chop the zucchini and asparagus into bite-sized pieces
  2. Blanch the asparagus and zucchini to partially cook and retain color.  Bring a pot of boiling water to boil. Once boiling, add zucchini and asparagus.  Cook for 5 minutes and then drain under cold water
  3. De-stem the kale (saving the stems).  Chop the kale leave into small pieces.  Save the kale stems
  4. Using the kale stems, make kale stem pesto.  Per the recipe use 1 cup chopped kale stems.  Use basil in place of 1/2 cup kale leaves as called for in the recipe.
  5. In a sauté pan add the peas, asparagus, zucchini, kale, olive oil, and minced garlic
  6. Remove the chicken sausage from casing or chop into bite-sized pieces
  7. When the kale begins to wilt, add the chicken sausage and pesto
  8. Cook for 7 minutes or until chicken is completely cooked through
  9. Add salt and pepper to taste

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