Lemon Pepper Chicken Bratwurst Pasta Salad

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1lb. Swiss Meats Lemon Pepper Chicken Bratwurst 1lb. Spaghetti or Linguine, snapped in half 1/2 cup Extra Virgin Olive Oil 4oz. Feta cheese, crumbled 1 green pepper, seeded and thinly sliced 1 red pepper, seeded and thinly sliced 1 lemon, juiced and grated peel salt and pepper, to taste In a small skillet, heat 1 tablespoon olive oil over medium-high heat. Add the Chicken bratwurst and cook until lightly browned, about 10 minutes. Let cool for 5 minutes, then slice crosswise into thin rounds and set aside. Meanwhile, in a large pot of boiling water, cook the spaghetti until al dente, about 12 minutes. Drain. In a large bowl, toss the pasta with the cheese and remaining 7 Tablespoons olive oil. Add the bell peppers, lemon peel, lemon juice and sausage. Toss and set aside to cool. Season to taste with salt and pepper. From the Swiss Family Recipe Archives

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