This was super yummy! I left out the mushrooms the original recipe calls for since we’re not mushroom fans!
Farfalle with Garlic Parmesan Cream Sauce & Pan Seared Chicken Sausage
adapted from amusing foodie
1 box farfalle (bow-tie pasta)
2 tablespoons extra virgin olive oil
3 tablespoons salted butter
3 cloves garlic, minced
2 green onions, chopped
1 cup fresh spinach, rough chopped
1 teaspoon + 2 tablespoons kosher salt
⅛ cup all-purpose flour
1 cup whole milk
1 cup chicken broth
⅛ cup fresh basil, chopped
½ cup freshly grated Parmesan
1 package chicken sausages, pan seared and sliced
Set a large pot of water to boil over high heat.
Warm the olive oil and butter in a large, deep skillet over medium-high heat.
Once the butter has melted, add half the onions andthe garlic to the skillet, and saute them for 5 minutes, stirring occasionally.
Add the spinach and the salt, and continue sauteing until the spinach has wilted – about 2 minutes.
Add the farfalle and 2 tablespoons salt to the boiling water in the large pot, and cook to al dente.
Meanwhile, stir the flour into the spinach mixture in the skillet (it will look a little pasty) and the continue to saute it for another minute to get the floury taste cooked out.
Pour the chicken broth and the milk into the skillet, stirring the mixture to combine. Bring it to a boil, and continue to stir the sauce until it’s thickened and bubbly. Add the Parmesan, and stir until it’s melted – 1 minute more.
Once the pasta is al dente, drain it and then add it to the sauce, tossing to coat the pasta.
Add the sausage, remaining onions and the basil, and give it one last toss.