Luckily for me, this one worked out. Meaning this wasn't a repeat of the many times I threw stuff together as a kid expecting something out-of-this-world only to find myself gagging on whatever my concoction was at that time. I remember many times as a kid I tried to invent "soup" recipes by boiling water and throwing any and everything I could find in the pot. I'd say I've improved a bit since then...
I actually got the idea for this recipe off of the package of buffalo-chicken sausage and ran with it from there. I came up with a greek yogurt blue cheese sauce and I really liked it...
Sounds weird I know...
But that's how I roll. Sometimes the unexpected is better than the expected. I think I held my breath the entire time I was throwing stuff together for this sauce and praying it would work. I hate wasting food...absolutely hate it!
Clearly, I was able to breath again...so here it is. Hope you like it.
Buffalo Chicken-Sausage Penne
16 oz Al Fresco Buffalo Chicken-Sausage (4 links), sliced
1 red bell pepper, seeded and chopped
1 small red onion, chopped
1 clove garlic, minced
1 cup celery, chopped
12 oz whole wheat penne
1/4 cup fresh parsely, chopped
1 tablespoon olive oil
salt and pepper to taste
6 oz non-fat plain greek yogurt
1 tablespoon dry ranch seasoning
3 tablespoons Franks hot sauce
4 oz reduced-fat blue cheese crumbles
2 tablespoons fat-free sour cream
1 tablespoon skim milk
Combine all of the sauce ingredients in a small bowl, stir and set aside. Cook pasta according to the directions on the box.
While the pasta is cooking heat the olive oil over medium-high heat in a medium sized pan. Add the pepper, celery and onions and saute for about 8 minutes, or until tender. Add the garlic and cook for 1-2 minutes. Add the chicken-sausage and stir until heated through. Remove from heat and set aside.
Rinse cooked pasta and toss together with the sauteed vegetables in a large bowl. Add the parsley and some salt and pepper. Stir the sauce into the pasta mixture until combined. Serve warm and enjoy!