Chicken Sausage & Pesto Flatbread

Chicken Sausage & Pesto Flatbread

By Dawn of Cutefetti

"This is definitely a dinner win that’s a galaxy away from being boring."

Chicken Sausage & Pesto Flatbread

Servings: 4
What you’ll need:

2 al fresco Roasted Pepper & Asiago Chicken Sausages, cooked according to package directions

4 mini flatbreads, toasted

1 cup sun dried tomato pesto

1 cup shredded italian cheese blend

1/2 cup red peppers, chopped

1/2 cup red onions, chopped

1 cup baby arugula

Optional: parsley, chopped

Directions:
  • Spread the sun dried tomato pesto equally over each flatbread.
  • Divide the cheese among the four flatbreads and repeat for the red peppers and onions.
  • Then, place the cooked sausage equally over the top of the flatbreads.
  • Place on a non-stick pan under the boiler on high for just a couple of minutes until the cheese is brown and bubbly.
  • Remove from heat and cool.
  • Sprinkle arugula over the top and fresh parsley if desired. Serve and enjoy!