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December 15, 2016

Chicken Sausage And Spinach Pasta



  • 2 lb uncooked gluten free penne pasta
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp vegan butter
  • 5 cloves fresh garlic, finely minced
  • 1 medium yellow or sweet onion, minced
  • 5 links (1lb) cooked chicken sausage, sliced
  • 1 bag spinach 
  • 1 bag brussel sprouts 
  • 4 oz Parmesan cheese, finely grated
  • salt and black pepper, to taste


  • Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions.
  • Meanwhile, cook sausage in a large skillet all the way through, remove and slice. 
  • Add olive oil and butter in that large skillet over medium-heat, until the butter is melted and the oil just begins to shimmer. Add the garlic and onion, and cook, stirring occasionally, until fragrant- about 2 minutes.
  • Add the chopped sausage back into the skillet, then add spinach and let it cook down. 
  • During the last two minutes of cooking, add the brussel sprouts and stir well. 
  • Add the drained pasta to the skillet. Stir to combine. Add the Parmesan, and season with salt and pepper, to taste. Serve and enjoy! 


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