Chicken Sausage with Spinach, Pasta, and Chick Peas

Roasted Garlic Chicken Sausage with Spinach, Chick Peas, and Pasta

Here's what you need:
  • 1 to 1.25 lb package of boneless skinless chicken thighs cut into 1/2 inch pieces
  • 12 oz. package of roasted garlic chicken sausage (or your favorite) I use precooked AlFresco brand, sliced into thin 1/3 inch slices
  • 8 to 10 oz bag of fresh spinach (I use baby spinach) chopped
  • 1 can chick peas drained and rinsed
  • 1 lb dry rotini pasta (or whatever pasta you prefer)
  • 1 medium onion chopped
  • 1/4 cup extra virgin olive oil
  • 1 clove elephant garlic minced
  • 8 oz chicken stock
  • 3 tablespoons flour
  • 1/4 cup light cream
  • juice of 1/2 a lemon
  • salt and pepper to taste

In a large skillet or saucepan add olive oil to a preheated pan over medium heat. Add chicken and lightly season with salt and pepper. Toss chicken for 5 minutes until it is almost cooked through. Add onion and garlic reduce heat slightly and cover. Continue to cook for 10 minutes. Add chopped spinach and toss well. Replace cover for about 5 minutes until spinach is lightly wilted and add lemon juice. In a small blender combine stock, flour, and cream and blend until well combined. Add the stock blend to pot. Add strained chickpeas to pot. Season with salt and pepper,taste, and reseason if necessary. Reduce heat to medium low and cook uncovered. In a large stockpot bring 5 qts of water to a boil for your pasta. Follow pasta directions and cook until al dente. Strain pasta but reserve some of the pasta water(1/4 cup)and add to chicken and sauce pot. Toss well and remove from heat. Pasta will absorb much of the excess sauce.

Makes 6 to 8 servings


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