Spicy Chicken Sausage Stir-Fry with Angel Hair Pasta
serves two people, takes about 30 minutes

• 1/2 lb. Italian sausage (ground)
• 1/2 cup grape tomatoes, halved
• 1 1/2 cup broccoli, sliced
• 1 cup asparagus, cut into two inch pieces
• 3 cloves fresh garlic, minced
• 2 (separate) T. olive oil
• 1/3 cup white wine (I used a Pinot Grigio)
• 6 oz. angel hair pasta
• water for boiling pasta
• salt

1. In a medium sauté pan, add one tablespoon of olive oil and your Italian sausage on low heat. Lid and leave cracked for about 10 minutes, stirring every few minutes.
2. In a small pot, begin boiling about 6 cups of water. Add about 1 tsp. of salt and a dash of olive oil to the water. (The salt adds flavor and the olive oil will prevent the noodles from sticking.)
3. Once your water has began to boil, add the noodles and turn the heat to medium.
4. Once the sausage is fully cooked, remove from the pan and set aside.
5. Add the second tablespoon of olive oil to the empty pan along with the cherry tomatoes, broccoli, and asparagus. Sauté on medium heat until the vegetables begin to soften (about 5 minutes).
6. Add the ground sausage back with the veggies in the pan along with the white wine and freshly minced garlic.
7. Sauté the sausage, veggies, and wine for about five minutes on medium/low heat. Place the lid on the pan and leave cracked.
8. Serve over the angel hair pasta.