MEDFORD, Ore. -- NewsWatch 12's Gio Insignares is 'In the Kitchen' with Sherry's Pasta for a look at a fall dish.
Serves 2-3 adults
Honey Crisp Apples “Earth and Sky Farms” RVGCM
Fresh Sage Leaves and Pumpkin Spice
Adele’s Apple and Chicken Sausage
1 pkg of Sherry’s Pasta Pumpkin Pasta (RVGCM)
By Georges Feta Cheese (RVGCM)
Peel and Slice up 3 honey crisp apples into bite size pieces. Sauté in a pan with ½ cup of butter till tender.
Add 3 sage leafs/ pepper/ and a ¼ tsp of Pumpkin Spice.
Cut up 2 Adele’s Apple and chicken sausage and add to the Apples. Sauté and add ½ cup of vege or chicken broth.
Boil water and add salt. When it boils add 1 pkg of Sherry’s Pasta Pumpkin Fettuccine. Cook for 1 minute. Strain and add to the pan.
Pour all into large bowl and mix.
Crumble on top ½ to 1 cup of By George Feta cheese.
¼ cup of coarsely chopped Walnuts.
Serve and enjoy!