Chicken and Apple Sausage with Primavera Pasta

Last night was a little crazy, and fitting dinner in to an already full night didn’t help matters. But I did, with much help from my hunny. A few weeks ago, I had a bought a chicken and apple sausage from Sam’s Club that looked absolutely scrumptious and I needed a way to use it. There was a picture… somewhere… that I saw that had sausage mixed with pasta with broccoli. Inspiration turned on the little lightbulb above my head.

So dinner was born: Chicken and Apple Sausage with Pasta Primavera. Here’s the ingredient list (I didn’t include a lot of measurements because it adjustable to how much of each item you like.):

  • Chicken and Apple Sausage (duh.)
  • Pasta – I used penne rigate because of the ridges, I needed it to hold as much flavor as possible.
  • Cherry Tomatoes, cut in half
  • Broccoli, cut in to just smaller than bite size pieces
  • Mushrooms, sliced
  • Spinach leaves
  • 1/4 White Onion, sliced in to ribbons. Would also be good with red onion.
  • 1 can Artichoke hearts, quartered
  • Olive Oil
  • Salt / Pepper
  • Dried herbs, including: Dill, Sage, Garlic Powder and Thyme
  • Feta Cheese

Instructions:

Preheat your oven to 375 degrees. Put your sausage on a sheet tray and cover loosely with foil. Once the oven is preheated, put the sausage in and cook for 10 minutes – the sausage is already fully cooked, you’re just warming it up.

Get your water boiling for the pasta, and when it’s a rolling boil, add sea salt and olive oil. You can’t really skip this step because this pasta doesn’t have a sauce, and this will add flavor to the noodles themselves.

While this is boiling, get the onions with some salt going in a pan with olive oil. Cook for about 3 minutes and add broccoli. Season with your spices – I went heaviest on salt and dill, and then the sage and garlic powder, and light on the thyme and pepper. Remember, there are a lot components, so don’t be afraid to season! Cook this for about 5 minutes until the broccoli starts getting soft.

Add in mushrooms and cook down a little longer – about two minutes. Then add in tomatoes and spinach leaves. Cook until the spinach leaves start to wilt. Add in feta cheese and stir around to incorporate and get melting.

By this time, your pasta should be ready. Drain it, but not entirely, leave about a tablespoon of cooking water. If you use penne rigate, a lot of that cooking water will be inside the pasta anyway. Add in your veggie mixture. I hope you used a large pot because there are a lot of ingredients here! Mix together to further melt the cheese. Serve with your heated sausage sliced up and some crusty buttered French bread.

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