Monday, September 16, 2013

Chicken Sausage and Spinach Pasta

I love Pinterest. Like every other girl on this planet. But my main reason for loving Pinterest is because my boyfriend loves Pinterest... but not in the way you think. Whenever we are looking for something to make for dinner, I pull up the food and drink section on my app and let him peruse to his hearts content until he lands on something acceptable (monster Oreo brownies are not exactly considered dinner). This week's choice? Well, just see below.

  • 1 lb. bowtie pasta (or pasta of your choice)
  • 4 spicy chicken sausage links
  • 1 tbsp. olive oil
  • 1/2 onion, chopped
  • 1 large garlic clove, minced
  • 1/3 cup white wine (or veggie/chicken broth)
  • 3 large handfuls of baby spinach
  • 3 large handfuls of arugula
  • Freshly grated parmesan cheese
  • Salt and pepper to taste

Cook pasta according to box directions. Reserve 1 cup pasta water.

Meanwhile, heat a large skillet over medium high heat and add oil. Cook chicken sausage until heated through, remove. Add onions and garlic into the pan and cook until softened, 3-5 minutes. Season with salt and pepper.

Add 1/3 cup of white wine (or broth) and cook until reduced. Scrape up any brown bits from the bottom of the pan. That's where all of the flavor is! Add the chicken sausage back to the pan as well as the spinach and arugula. Allow the spinach and arugula to wilt, tossing to mix.

Lastly, add the cooked pasta and any pasta water necessary to loosen up the sauce. Serve in soup bowls. Top each bowl with freshly grated parmesan. Enjoy!

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