This is such an easy weeknight meal and pure comfort food without being too heavy! I usually make enough for leftovers to have for lunch the next day. Chicken sausage with warm creamy pasta and peppery arugula topped with fresh Parmesan cheese (I use mozzarella for the boys because they don’t like “stinky cheese”). Sharing my recipe below.
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Weeknight chicken sausage pasta
Weeknight chicken sausage pasta
- 1 box pasta (I used shells because that's the boy's favorite)
- olive oil (for heating the pan)
- 2 packages roasted red pepper chicken sausage (I used alfesco brand) cut into rounds
- 2 cups fresh arugula
- 1/2 bottle Annie's goddess dressing
- parmesean cheese
In a large pot, start to boil your water for pasta.
While your water is boiling, in a separate pan, heat a little olive oil and start to brown your sausage. Remove from heat once browned and set aside.
Once water comes to a boil, add your pasta and cook until al dente, then drain.
After draining your pasta, remove the pot from heat and add in pasta and sausage. Add a little oilve oil if needed so that the pasta doesn't stick together.
Mix in arugula and it will begin to wilt.
Stir in Goddess dressing (add more to taste if you wish).
Sprinkle with cheese and serve!
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One of the things on our summer bucket list this year was to make homemade ice cream. This recipe is for easy homemade no churn ice cream and the best part is the flavor options are endless! I did a little experimenting in the kitchen last weekend and put two flavor combinations to the test. I’m sharing them below.
Easy Homemade No Churn Ice Cream
The base for the ice cream is super simple with only 4 ingredients – heavy whipping cream, sweetened condensed milk, vanilla extract and salt. Once you have the base, you can add in whatever your taste buds desire to make different flavor combos.
Easy homemade no churn ice cream
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- dash salt
In a large mixing bowl, beat the heavy whipping cream until stiff peaks start to form.
In a separate bowl, whisk together sweetened condensed milk, vanilla extract and salt
Gently fold in the sweetened condensed milk mixture into the heavy whipping cream until combined.
If serving plain vanilla ice cream, spoon into a bread loaf pan or glass container. Cover and freeze.
If making flavored ice cream, add in your mix-ins of choice and then follow step 4.
2 of my favorite flavor combinations are lemon blueberry and one that I named “Salty Mama”.
This one is just so refreshing and perfect for summer. Prepare the ice cream using the recipe above. Add in 1 cup of blueberries (I did mine whole but I would probably suggest quartered or mashed) and 1 tbsp lemon zest. Freeze as instructed. Prior to serving, top with some additional grated lemon zest to taste.
This one is definitely richer! Peanut butter and nutella flavored topped with salty pretzels for the perfect sweet and salty combo.
Prepare the vanilla ice cream base. Using a mixer, mix in 1 cup of peanut butter and 1/2 cup of nutella until smooth. Freeze in your loaf pan or container. Prior to serving, top with crushed pretzels. Mmmmmm.
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This lilac lemonade very quickly became a favorite among my Instagram friends (if you don’t follow me on IG click here!) so I thought it deserved a permanent spot on the blog. Who knew lilacs were edible? If you love the smell of these beautiful purple flowers, try adding a few sprigs into your lemonade. It’s just the right amount of lilac.
- 5 lemons
- 2-3 sprigs of lilac Use more for a stronger floral flavor
- 1 cup granulated sugar Use more to make sweeter (can also use simple syrup)
- 5-6 cups water enough to fill your pitcher
Fill a pitcher with ice
Squeeze the juice of your lemons into the pitcher and add your wedges
Fill with cold water
Add your granulated sugar or simple syrup to sweeten
Put in your sprigs of lilac and stir
Let sit for 5-6 hours or longer for a stronger flavor
You can remove the lilacs prior to serving (you may need to strain) or leave in as a garnish.
For more refreshing drinks, click here to try my pineapple grapefruit paloma
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This spring vegetable goat cheese quiche is the perfect dish to serve for Mother’s Day or your next brunch. Serve with a side salad and some fruit.
For more Mother’s Day Brunch inspiration, be sure to scroll down and check out some of the other recipes from my blogger gal pals.
Spring vegetable goat cheese quiche
- 1 store bought refrigerated pie crust (I cheat and use a store bought crust to save on time but you can absolutely make your own if you wish)
- All purpose flour (for surface)
- 4 eggs (plus 1 more for the egg wash for crust)
- 1 cup of milk
- 2 cups of roasted vegetables (I used asparagus, red peppers and red onions but you can use whatever you want or have leftover in the fridge)
- 1 cup shredded cheddar cheese
- 8 oz crumbled goat cheese
- 1/2 tsp garlic powder
- 1/2 tsp ground mustard
- 1/2 tsp thyme
- salt and pepper (I don’t measure, I just eyeball it)
- Preheat oven to 375 degrees F.
- Roll out your pie crust onto a lightly floured surface. Transfer into a lightly greased tart pan or pie pan, pressing the edges. Bake according to directions on package and then let cool.
- In a large mixing bowl, whisk together eggs and milk.
- Add in cheddar cheese, goat cheese, garlic powder, ground mustard, thyme, salt and pepper.
- Once the crust has cooled and before pouring in your egg mixture, make an egg wash and lightly brush over the crust. This will prevent the crust from becoming soggy.
- Pour your egg mixture into the crust. If you have any additional veggies left over, sprinkle them on top.
- Bake at 375 for about 20-25 minutes or until center of the quiche is done (it will no longer be jiggly) and the edges of the crust are golden brown.
- Let cool in pan for about 15 minutes prior to serving.