Creamy Spinach Artichoke Sausage and Chicken Pasta » Call Me PMc
Heat 2 tablespoons of reserved oil from the sun-dried tomatoes in a large skillet over medium heat. Add sausage and break apart with a spoon, cook until brown, about 8 minutes. Transfer to paper towel lined plate. Add canned artichoke hearts and garlic to the same skillet and cook over medium heat for 1-2 minutes.
Creamy Sausage & Artichoke Pasta
Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Reserve ½ cup of the starchy pasta water before draining. Drain and return the pasta back to the pot. Add the artichokes, lemon butter sauce, parsley, salt, and several grinds of pepper and toss to coat.
Chicken Sausage & Artichoke Pasta
Bring the mixture to a boil over high heat (approximately 5 minutes). Boil while stirring and turning the pasta occasionally until it's al dente and most of the liquid has evaporated (8 to 10 minutes). In the last 2 minutes of cooking, add the bunch of fresh spinach. Mix to combine and wilt the spinach.
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Step 3. Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated.
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In a large pot, add the pasta, sausage, artichoke hearts, olive oil, spinach, sea salt, pepper, and water. Bring to a boil, using tongs to mix everything together make sure the pasta doesn't stick together. Once it comes to a boil, reduce heat to low and cover. Let cook over low heat for 8-9 minutes. Once done, add the chives and sprinkle.
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Use a spatula to break up the sausage. Cook for 5-6 minutes until golden brown and cooked through. Drain any fat that is in the pan. Add the artichokes, and mix to combine. In a 2 cup measuring cup combine half-and-half, butter, Parmesan cheese, black pepper, and red pepper flakes. Pour into sausage mixture.
Artichoke, Spinach & Chicken Parmesan
Instructions. Cook pasta according to package directions. In a large skillet heat olive oil over medium high heat. Add sausage, onions, and garlic. Use a spatula to break up the sausage. Cook for 5-6 minutes until golden brown and cooked through. Drain away any fat. Add the artichokes, and mix to combine.
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Add crumbled Italian sausage to a large, high-sided skillet and cook on medium heat for about 4 minutes, crumbling it. Add uncooked pasta, sun-dried tomatoes, and chicken stock. Mix everything well, and simmer (cook on the lowest boil setting), covered, for 10 - 12 minutes or longer until the pasta is al dente.
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Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before.
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In a large pan add the olive oil, garlic, artichokes, spices and water. Cook covered until almost all the water evaporates and the artichokes are almost tender. Add the chopped Italian sausage a little water and cook on medium heat until cooked through. Add the cooked al dent pasta and a little pasta water, cook tossing constantly on high heat.
Pasta with Artichoke Sauce
Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried.
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Push to one side of the pan. Add sausages to other side of pan and cook for 5 minutes. Rotate and cook for 5 more minutes on low. Remove sausages from pan and slice. Return to pan and cook on medium low for 5 more minutes. When pasta is done, drain and pour into serving dish. Stir in sausages, onions, tomatoes and artichokes.
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Instructions. Preheat oven to 350 degrees. 2. Heat oil over medium heat in a large cast iron skillet or oven safe skillet until shimmering, about 2 minutes. 3. Add sausage to the pan and cook, breaking up as you go, until browned and cooked through, 5-8 minutes. 4.
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Drain pasta and return to its pot. While the pasta cooking process is going on, drain the artichoke hearts (but reserve the liquid), chop the onion & garlic, and slice up the sausage. Heat olive oil in a large skillet over medium heat until shimmering. Add the onion and saute for two minutes.
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3) Add the artichokes and cook for an additional 6 or 7 minutes or until the artichokes become crispy and brown. At this point, add the pasta to the boiling water, cook according to package instructions making sure to reserve about 1/2 cup of the starchy cooking water. 4) Add the garlic, reduce the heat to medium, cook for 1 minute.
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Instructions. Heat half the oil in a heavy saucepan over medium heat, and cook the sausages, using a fork to break up the meat, until they are browned, about 8 minutes. Add the garlic and cook an additional minute or two. Remove the sausage meat to a plate using a slotted spoon.