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To read the full article, please click here. The article, "Health Trends 2011," begins on page 60. 

Yesterday I had the privilege of doing a "Quick & Healthy" cooking demonstration for a local law firm. I made three items - an appetizer, entree, and dessert. I'll share the entree recipe here and the others in a future post. 

If you're interested in having a cooking demonstration at your office or for your next gathering of family/friends, let me know! It's such a fun way to learn about nutrition and the many benefits food has to offer.

Entree: Chicken Sausage Fusilli  

Ingredients:

• Olive oil, 2-3 teaspoons
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 shallot, finely diced
• 1 bell pepper (any color), diced
• 1 package organic chicken sausage, such as Aidell's (4 links, sliced thinly)
• 1 box Pomi chopped tomatoes
• 1 box Pomi strained tomatoes
• Season to taste with: cayenne pepper, crushed red pepper, salt, pepper, basil, oregano, thyme
• 1 lb fusilli pasta, cooked al dente
• Parmesan cheese

Directions:

• Heat oil in a sauce pan. Add onions and shallots – cook until translucent. Add garlic, cook for ~30-60 seconds. Then add chicken sausage and cook for another 3-5 minutes.
• Meanwhile, boil water for pasta. Cook according to package directions until al dente.
• Add bell peppers, tomatoes, tomato sauce, herbs and spices. Let sauce simmer until the flavors blend.
• Serve pasta with sauce and top with Parmesan cheese.