Baby Bella and Sundried Tomato Chicken Sausage Pasta


20130403_181027Ahhh! Have I ever mentioned to you how much I love food and how much I enjoy cooking? Well I do and I do. The funny thing is that I didn’t really start learning to cook until grad school, mostly because my grandparents did a lot of the cooking when I was younger and I lived and worked in the residence hall/dorm most of college. However, last evening I got the hankering to try Dreamfields Healthy Carb Living Pasta that I scored as a freebie at the Alabama Dietetic Association Meeting in March. I wanted to make sure I made a sauce that was light and didn’t mask the taste and quality of the pasta, especially since I hadn’t tried any of Dreamfields pasta before. I figured a simple sauce with olive oil and garlic would fit the bill, but I also wanted to add some additional components for taste and texture. And with that said, let me proceed below with my recipe! — P.S. I tend to not do very stringent measuring while cooking and usually add ingredients in “to taste” so if you decide to make this yourself, you’ll probably want to play around with things a bit 🙂


I love Publix!

20130403_180941Running a little low on the dry basil but that’s okay!

Baby Bella and Sundried Tomato Chicken Sausage Pasta (It’s a mouthful!)


~16 oz dried pasta

1/2-3/4 cup extra virgin olive oil (may want to stick closer to 1/2 cup if you don’t add a lot of additional ingredients to your version of the dish)

3 garlic cloves minced

1 shallot chopped/sliced

2 tsp red pepper flakes (more or less depending on your taste preference)

1/2 cup chopped Italian parsley

2 Tb dried basil (you can use fresh if you’ve got it; I forgot to pick some up at Publix and ended up using dried)

8 oz baby bella sliced mushrooms

12 oz  sliced Al Fresco sundried tomato chicken sausage (or any other meat/protein you’d like to use)

2 oz grated parmesan cheese (again, up to your discretion)

sea salt (to taste)

pepper (to taste)


Follow pasta directions cooking pasta al dente or to desired tenderness – once the pasta has cooked, drain the pasta and set aside but reserve about 2 or 3 Tb of the pasta water. While your pasta cooks, heat olive oil over medium heat in a large sautee pan or wok. Add in your garlic and cook for about 1-2 minutes, then add your chopped shallot. Cook garlic and shallots for about 3 minutes, stirring frequently so your garlic doesn’t burn. Next add your baby bellas and sliced sausage to your olive oil mixture cooking for about 5 minutes or until your baby bellas are slightly tender.

Next, add your pasta to your pan and toss to coat while also adding about 2 Tb of the leftover pasta water. Toss in your parsley, cheese, salt and pepper to taste and you’re good to chow down! 🙂


Chop up that garlic and shallot!


After that shallot and garlic has sauteed for a bit, don’t forget your red pepper flakes


Add in those baby bellas


the great thing about the Al Fresco sausages are that they come fully cooked so you just want to make sure they’re heated to warm temperature for the dish

20130403_190321Don’t forget your Italian parsley


And ta da!

Thankfully my husband really enjoyed the dish and since it’s just the two of us and our dog scoring a sliver of chicken sausage here and there, we have plenty of leftovers that’ll make for some nice lunches over the next few days. I like having the Italian parsley in the dish to add some earthiness to the flavors and provide a bit of texture as well. But, if Italian parsley isn’t your thing, you may want to do some chopped fresh basil as an alternative or forgo the greens all together. Overall, the base of olive oil, garlic, and red pepper is a fairly common combination that you can use with any pasta and additional ingredients of your liking —- awesome!

Before I end this post though, I do want to make mention of the Dreamfields Pasta. As you can see below from the label, Dreamfields indicates that it only has 5 grams digestible carbs despite 41 grams being listed on the label per serving. With Dreamfields pasta, 5 grams is fiber while 31 grams are “protected carbs”, which is apparently the  carbohydrate that is protected by a special protein/fiber blend by Dreamfields to prevent the digestion of this starch. Sounds pretty nifty huh? Perhaps even a little confusing. Check out the Dreamfields Expert Q&A for further explanation. However, I would be careful about counting it as 5 grams of carbohydrate for your meal of choice. While you do that, I’ll be enjoying my leftover pasta 🙂


P.S. Have any of you had Dreamsfield pasta before?

10 thoughts on “Baby Bella and Sundried Tomato Chicken Sausage Pasta

  1. Pingback: Chicken with Garlic, Basil, and Parsley | LauraLovingLife

    • Aww thank you girl! I’ve been trying to work on something that’s more nutrition/work-related but I’m hoping to get back to my personal blog soon too 🙂 I am so happy you visited 😀

  2. Pingback: The Guy Domestic – Basic Tomato Sauce | theguydomestic

  3. Pingback: Balsamic Basil Summer Pasta Salad | A Filipino Foodie

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