Mini Cart

  • No products in the cart.

Rotini with Peppers, Spinach and Chicken Sausage


Rotini with Peppers, Spinach and Chicken Sausage



  • 2 tsp olive oil
  • 1¼ cups rotini pasta
  • ½ cup chopped jarred roasted red peppers
  • ½ tsp garlic
  • 1 tbsp fresh basil
  • ¾ cup chopped spinach
  • 1 tbsp white wine
  • ⅛ cup chicken broth
  • 1 chicken sausage precooked
  • Parmesan cheese


Heat 1 tsp olive oil in your bonbowl on low. Cut the chicken sausage into thin slices, then cook it in the oil on medium for 1-2 minutes until it browns. Remove the cooked chicken sausage from your bonbowl and set it aside. Cook the pasta in the water on high for the specified time listed on the package, then drain the water. Add 1 tsp of olive oil, the garlic, roasted red peppers and salt and pepper to taste. Saute on medium for 1 minute. Then add the chicken broth and white wine and saute for an additional 2 minutes on medium. Add the spinach and basil and the cooked sausage, then cook for 1 minute on low. Top with some fresh Parmesan cheese, and enjoy!