INGREDIENTS:

• 1 pack Caprese Chicken Sausages, sliced 
• 4 cups dry fusilli pasta or pasta of your choice
• 4 cups arugula
• 10 mini sweet peppers, chopped
• 10 mozzarella pearls, cut in half 
• 1 cup fresh basil, stems removed 
• 2 cups spinach
• 2 green onion stalks
• 2 cloves garlic
• 2 Tbsp Greek yogurt
• 2 Tbsp lemon juice
• 1 Tbsp white wine vinegar
• 1/4 extra virgin olive oil
• 1/2 tsp salt

DIRECTIONS: 

• Prepare the Green Goddess dressing by combining the fresh basil, spinach, green onion stalks, garlic, Greek yogurt, lemon juice, white wine vinegar, extra virgin olive oil, and salt in a blender and blending until smooth. 
• Set aside or store in the refrigerator until ready to use. 
• Boil the pasta until al dente, drain, and set aside.
• Pan-fry the sliced Caprese Chicken Sausages on medium heat.
• Cook for a few minutes on each side, until just heated through.
• To a large bowl, add the arugula, cooked pasta, sweet peppers, chicken sausage, mozzarella pearls, and dressing.
• Toss everything together and enjoy!