Ingredients

• 1 (12 ounce) package al fresco® Spicy Jalapeno Chicken Sausage, slice on the bias 1/4 inch thick
• 2 tablespoons extra-virgin olive oil, divided
• 1 medium onion, thinly sliced
• 1 teaspoon roasted garlic puree
• 1/2 pound fresh asparagus, cut into thirds, blanched
• 2 cups cherry tomatoes
• 1 cup chickpeas, drained and rinsed
• 1/8 teaspoon salt
• 1/2 teaspoon black pepper
• 2 ounces fresh basil leaves, thinly sliced
• 4 cups whole wheat pasta shells, cooked, reserve 3/4 cup of pasta liquid prior to draining
• 4 ounces fresh mozzarella, ciliegine