Pesto Chicken Sheet Pan Dinner

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Ingredients:
1 and 1/2 pounds Spicy Italian Chicken sausage (gluten free)
1 bundle asparagus, tough ends cut off and discarded, rest cut into three segments
2 8 ounce contains baby bella mushrooms, halved
6 red Bellafina peppers, seeded and cut into large pieces
3-4 tablespoons vegan basil pesto
1 tablespoons minced garlic (optional)
salt/pepper to taste

Instructions:

Preheat oven to 425 degrees F.

In a large bowl combine asparagus, red Bellafina pepper, mushrooms, salt and pepper, garlic and pesto. Toss until mixed.

Place veggies on large aluminum foil-lined baking sheet, in single layer.

Remove casings from chicken sausages, and using your hands break each sausage up into three or four pieces. Place on baking sheet, in between the veggies.

Bake for 30-40 minutes, stirring once.

Broil on high for a few minutes for crispier veggies and sausage.

Slightly adapted from avocadopesto.com