Lemon Pepper Chicken Bratwurst Pasta Salad

1 lb. Swiss Meats Lemon Pepper Chicken Bratwurst
1 lb. spaghetti or linguine, snapped in half
1/2 cup extra virgin olive oil
4 oz. 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.

Makes 4 servings.

From the Swiss Family Recipe Archives

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