Apple and Chicken Sausage Pasta

Step 1

The day before service, thaw sausage, peppers and onions, and apples under refrigeration overnight.

Step 2

Place 4-inch deep, full-size perforated pans inside 4-inch deep solid, full-size steamtable pans. Use one set of pans for every 2 lbs. of pasta. Add pasta to pan. Cover pan completely with water. Steam until pasta is al dente (fully cooked, but firm). Drain and then toss with 1/4 cup of oil to prevent sticking.

Step 3

Dice apples into 1/2-inch pieces. Set aside.

Step 4

Heat a tilt skillet over medium. Once hot, add 1 cup of oil. Once oil is shimmering, add tomato paste and stir. Then add garlic, oregano, and red pepper flakes. Stir and cook for about 30 seconds. Do not burn.

Step 5

Add peppers and onions, apples, and turkey sausage. Sauté for about 2 minutes stirring occasionally. Add pasta and chicken broth and stir to combine.

Step 6

Turn off heat and add the sour cream. Stir to combine.

Step 7

Transfer to pans for service.

Meal Components

2 oz. eq. WGR grain, 2 oz. m/ma, 1/4 cup other vegetable