Creamy Chicken Sausage & Spinach Pasta

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I’m back from another two week hiatus. Last weekend I moved into my new apartment and was too tired to even entertain the thought of creating a recipe for this blog, let alone cook it. I’m glad I had Labor Day off from work because I definitely needed it. Each time I move I come to the realization that I have too much stuff. Then I slowly forget and when it’s time to move again I’m reminded of all the junk I own. My roommates thought it was a little ridiculous that about half the stuff I own is kitchen supplies… oops. I guess it’s about time I sort through my belongings and give unused things away.

I’m slowly settling into my new apartment but occasionally have to go searching for something I misplaced. I’ve mostly been making lazy meals like pasta or freezer meals but Sundays are a good time to prepare meals for the work week, so today I gathered my motivation and made this pasta.

This Creamy Chicken Sausage & Spinach Pasta is a light and delicious meal perfect for weeknights. It combines flavorful chicken sausage with sauteed spinach, veggies, and a light ricotta cream sauce. It heats up nicely and will keep you full for hours. I like that it’s simple enough to throw together during a busy work week, but also nice enough to make for guests.

Creamy Chicken Sausage & Spinach Pasta
makes 3 – 4 servings

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Ingredients:

  • 1/2 yellow onion, sliced thinly
  • 1/2 red bell pepper, sliced into strips
  • 1 small zucchini, sliced
  • 3 – 4 baby bella or white mushrooms, diced
  • 2 cloves garlic, minced
  • 4 – 5 cups fresh spinach
  • 6 – 7 oz. pasta (roughly half of one 13.25 box of rotini or penne)
  • 2 chicken sausage links, cut into half moons
  • For the sauce:
    • 2 tsp butter or olive oil
    • 1 small clove garlic, minced
    • 1/2 cup part-skim ricotta cheese
    • 1/4 cup skim milk
    • 1/4 cup grated parmesan cheese
    • 1/2 tsp basil
    • salt, to taste

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    Your ingredients

zchick

This is the chicken sausage I used. So good!

Directions:

  1. Heat 1 Tbsp olive oil over low heat and add sliced onions. Cook for about 10 minutes, until softened, and add red pepper and zucchini. Continue cooking, stirring occasionally, for another 10 minutes. Add mushrooms and garlic and cook for an additional 5 minutes. Stir in spinach and cook until wilted, and remove from heat.
    *Alternatively, you can steam the spinach in the microwave. Place spinach in a large bowl with about 1 tsp of water and microwave for 45 seconds to 1 minute, or until spinach is wilted. Stir into cooked veggies.
  2. Cook your pasta according to box directions. While pasta is cooking, fry up your chicken sausages until lightly browned on each side. After pasta is cooked and drained, and the sausages are finished cooking, stir them to the pan with the veggies.
  3. To prepare the ricotta cream sauce, begin by sauteing the garlic in the butter or olive oil for 1 – 2 minutes in a small saucepan. Add in remaining ingredients for the sauce and stir until cheese begins to melt, simmering over low heat. The sauce will look lumpy at first, but will become smooth and thick. Once sauce is done, after 3 – 5 minutes, pour over the pasta, sausage and veggies. Stir to combine and serve with some extra parmesan cheese 🙂
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Saute up those veggies

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Cook your spinach until wilted

Frizzle up some chicken sausages

Frizzle up some chicken sausages and also begin to cook your pasta. Once pasta and chicken sausages are done, stir them in with the veggies.

September Food

Prepare your ricotta cream sauce by sauteing the minced garlic in a bit of butter or olive oil. Stir in ricotta, milk, parmesan cheese, basil, and salt. At first it will look lumpy like the photo on the left. Simmer over a low heat, stirring, until sauce smooths out like the photo on the right.

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Pour the sauce over the veggies, sausage and spinach and stir to combine. Serve with some extra parmesan cheese and enjoy 🙂

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