Tuesday, September 16, 2014

Spicy Chicken Sausage Pasta and Greens

With a slight chill in the air, it is time to put away the homegrown tomato recipes and pull out the fall favorites.  I like to think of this recipe as the perfect transition from summer to fall....it still has the fresh, crisp bite of the arugula but with the pasta and chicken sausage you are getting that soup feel without the heaviness of a chili.

Spicy Chicken Sausage Pasta and Greens

8 oz. medium shell pasta (3 cups)
1 bunch broccolini, cut into 1-inch pieces (3 cups)
2 tablespoons olive oil
12 oz. package of fully cooked spicy chicken sausage links cut into 1/2 inch think slices
1 small onion, coarsley chopped
3 cloves garlic, minced
1 cup reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 to cups arugula
1/3 cup pParmesan

In a dutch oven cook pasta according to package directions, adding the broccolini the last 4 minutes of cooking time. Drain; rinse with cold water and drain again. Set aside.
  
In a 12-inch skillet heat olive oil over medium-high heat. Add sausage, onions and garlic.
   
Cook, turning occasionally, until sausage is browned, salt and pepper. Add the chicken broth and heat through. Add arugula. Remove from heat; toss to wilt greens.
Divide among shallow bowls. Sprinkle with Parmesan cheese. 
 Drizzle with a little olive oil and sprinkle with crushed red pepper.
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