Haven’t been posting much lately… No real reason Just lazy!
I bought some chicken sausage and didn’t feel like making some of my usuals with it.. so i scoured the internet and this recipe popped up. Don’t remember the last time i ate or made a carbonara! But this came out really good!
Spaghetti Carbonara with Chicken Sausage
adapted from cleaneating
- 1 tsp olive oil
- 1/2 lb haricot verts
- 2 large shallots, sliced
- 1/8 tsp sea salt
- 1/4 tsp fresh ground black pepper, divided, plus additional to taste
- 2 cloves garlic, chopped
- 2 3-oz links all-natural, cooked chicken sausage, diced
- 2 large eggs
- 1/2 cup grated Parmesan cheese, divided
- 1 box spaghetti
- Bring a large pot of water to a boil. Meanwhile, in a large nonstick skillet on medium-high, heat oil. Add haricot verts, shallots, salt and 1/8 tsp pepper and sauté for about 4 minutes, stirring frequently, until lightly browned. Add 1/3 cup water and cook for 3 to 4 minutes more, until veggies are crisp-tender and liquid evaporates. Reduce heat to low, add garlic and cook, stirring constantly, until garlic has softened, about 30 seconds. Transfer to a medium bowl.
- Increase heat to medium and add sausage to skillet. Cook for about 3 minutes, stirring frequently, until lightly browned and heated through. Add to bowl with haricot verts.
- In a small bowl, whisk eggs. Stir in 1/4 cup cheese and 1/8 tsp pepper; set aside. To boiling water, add pasta and cook al dente according to package directions. Drain and return pasta to pot, off of the heat. Immediately add egg mixture to hot pasta and stir vigorously until thickened and creamy, about 1 minute. Add veggie mixture and stir to combine. Season with additional pepper. Divide among serving bowls, top with remaining 1/4 cup cheese, dividing evenly.
escarole arrived in our veggie box – so i did a quick search and found this recipe. i’ve already made it twice it was super yummy! served it with some garlic toast.. even yummier!
Sausage, Escarole & White Bean Stew
adapted from finecooking
1 Tbs. extra-virgin olive oil
1 medium yellow onion, chopped
1 package chicken sausage, sliced
2 medium cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
1 cup low-salt canned chicken broth
1-1/2 tsp. cider vinegar; more to taste
1/4 cup freshly grated Parmigiano-Reggiano
Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook until lightly browned. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.
When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.
This was a really yummy option for a quick weeknight dinner.
Italian Sausage and Kale Pasta
adapted from nutmegnanny
1 pound pasta
Kosher salt, to taste
1/2 cup shredded Parmesan cheese, divided
1 package chicken sausage, sliced
2 tablespoons olive oil, more will be needed later
1 small yellow onion, diced
1 cup halved cherry tomatoes
2 cups chopped kale
3 cloves garlic, minced
1/3 cup minced fresh basil
Fill a large pot with water and set over high heat. Once the water is boiling add in a heavy pinch of kosher salt and pour in pasta.
Cook the pasta according to box directions, drain, add back to the pot, drizzle with a little olive oil and stir in 1/4 cup Parmesan cheese. Set aside until you are ready to combine with the meat mixture.
While the pasta is cooking start making your sausage mixture.
In a large skillet brown sausage
Add 2 tablespoons olive oil to the sausage pan and add in onions and tomatoes. Sauté for a few minutes until the onion and tomato starts to soften.
Add in kale and sauté until the kale is soft. Add garlic to the pan and cook for 30 seconds until the garlic is fragrant.
Pour in pasta and stir to combine. If the mixture is dry drizzle on a little more olive oil and stir in basil. Sprinkle the top with remaining Parmesan cheese and serve hot.
This one was just ok.. The beans were redundant..
Sweet Apple Chicken Sausage Pasta
adapted from iowagirleats
1lb gemelli or other short cut pasta (reserve 1/2 cup pasta cooking water)
4 Tablespoons extra virgin olive oil
1 large shallot or 1 small onion, chopped
12oz Chicken Sausage, sliced
1 sweet apple (about 1 cup), chopped
4 cloves garlic, minced
pinch red chili pepper flakes
salt and pepper
15oz can Cannellini beans, drained and rinsed
1 cup chicken broth
1/3 cup fresh grated parmesan cheese
Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta cooking water then drain and set aside.
Meanwhile, heat extra virgin olive oil in a very large skillet over medium-high heat. Add shallots and sausage then saute until sausage is golden brown, about 3 minutes. Add apple, garlic, and red chili pepper flakes, season with salt and pepper, and then saute until apple is tender, about 5 minutes. Add chicken broth, beans, and spinach then toss with tongs until spinach is wilted, about 1 minute.
Pour sausage and apple mixture into pot with pasta then add parmesan cheese. Stir until combined, adding reserved pasta cooking water to reach desired consistency.
This was really good! Yum
Parmesan Polenta and Spicy Sausage Sauce
1 tablespoon olive oil
1 package chicken sausage, sliced
1 cup chopped onion
3 garlic cloves, minced
1 tablespoon chopped fresh oregano
1/2 teaspoon crushed red pepper
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
1/2 cup chopped fresh basil, divided
2 cups fat-free, lower-sodium chicken broth
1 cup water
3/4 cup quick-cooking polenta
1/2 cup grated Parmesan cheese, divided
1. Heat a medium saucepan over medium-high heat. Add oil to pan, swirling to coat. Add sausage; sauté for 3 minutes or until browned. Add onion; sauté for 5 minutes or until tender. Add garlic; sauté 30 seconds. Add oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Add 1/4 cup basil to pan; cook 5 minutes or until sauce thickens.
2. Combine broth and water in a large saucepan; bring to a boil. Add polenta; reduce heat, and simmer 5 minutes or until thick, stirring frequently with a whisk. Stir in half of cheese. Place 2/3 cup polenta in each of 4 bowls; top with about 3/4 cup sauce. Top each serving with 1 tablespoon basil and 1 tablespoon cheese.