Spinach Feta Chicken Sausage & Pasta
Ingredients
- 1 Shallot Diced
- 8 oz. bag Fresh Spinach
- 12 oz. pkg Caraluzzi’s Spinach Feta Chicken Sausage Sliced
- 8 oz. Chicken Broth
- 4 Tbsp Caraluzzi’s Extra Virgin Olive Oil
- 16 oz. Shell or Orecchiette Style Pasta
- 4 Tbsp Romano or Parmesan cheese grated
- Ground Black Pepper & Sea Salt
- ¼ tsp Red Pepper Flakes optional for spicy
Instructions
- Cook pasta in salted water following instructions to al dente. Drain & set aside but save 1 cup of pasta water.
- While pasta is cooking heat olive oil in a large skillet over medium heat, add 1 Tbsp of olive oil. Once hot, add shallots and sauté for about 2 minutes.
- In same skillet with shallots, add 1 Tbsp of olive oil, spinach, salt & pepper and ¼ cup of chicken broth. Toss spinach cooking it down to a soft texture and dark green color, for about 2 minutes. When done put spinach in a strainer over a dish and set aside.
- In same skillet over medium heat add 1 Tbsp of olive oil and when hot add the medallion sliced sausage. Lightly brown each side of the sausage but keep in mind the sausage is already fully cooked so just need to heat it up and crisp it for flavor, about 2 minutes. When done, put in a large serving bowl and set aside.
- In the same skillet over medium heat, add 1 Tbsp of olive oil and the rest of the chicken broth. Simmer down the liquid for approximately 2 minutes and use a spatula to deglaze all the flavors in the pan.
- In the large serving bowl add the pasta, drained spinach, grated cheese, stock from the pan and some of the pasta water. Taste and season with additional salt, pepper, and/or red pepper flakes to taste. Can add more cheese or pasta water to get the consistency you prefer.
Notes
Serve with a loaf of warm bread. Try Caraluzzi’s Pane di Casa in our Bakery.