Ingredients
farfalle1 pound
fennel bulb1
parsley4 servings
garlic cloves2
heavy cream0.5 cup
olive oil2 tablespoons
parmesan cheese4 tablespoons
bell pepper4 servings
salt4 servings
sun-dried tomato pesto0.5 cup
turkey sausage3 links
vegetable stock1 cup
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Heat the olive oil over a medium heat in a large sauce pan.
Add the fennel and cook until it softens and starts to brown, about 5 minutes.
Add minced garlic and give it a quick stir.
Add the vegetable stock and sun-dried tomato pesto.
Bring to a boil, reduce heat to simmer and sir in cream.Meanwhile, heat a cast iron pan or skillet over a medium high heat.
Add sausage links or chicken breast and grill until done.
Slice into bite sized pieces and add to sauce.Meanwhile, cook the pasta according to package instructions.
Drain and add to the sauce.
Using tongs, mix the sauce and pasta together.
Garnish with Parmesan cheese and fresh parsley and enjoy.
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