Well, here's another recipe. This one was definitely a winner. I had only done a pasta with ground sausage this time I used a long link and cut slices. Also, since the last two recipes were rather creamy and fattening, I wanted something a little bit different. It does have a slight creamy taste to it because of the cheese added at the end.
Ingredients:
8 oz. smoked sausage
1 medium onion
14.5 oz canned tomato with green chiles
2 cups chicken broth
8 oz pasta (I used something that is fun, not the every day penne)
2 cups fresh spinach
1 cup shredded monterrey jack cheese
Directions:
1. Thinly slice sausage and brown in a medium saucepan with olive oil, will take around 7-10 minutes.
2. Add onion to the pan and continue to saute. Once softened, add the tomatoes and chicken broth.
3. Mix in the pasta, completely submerging below the liquid. Bring to a boil then reduce heat and allow it to simmer for 10 minutes or until the pasta is tender.
4. In portions mix in the spinach, the pan is not big enough to do all at once. Once spinach is shrunken, add cheese to the top and allow it to melt completely.
Yields: 4 servings
xoxo
em
ok.....so kill me, I don't have a picture but I PROMISE it's worthy of trying.
Asiago Sauce
4 Cups heavy cream -- (whipping cream)
1/8 Teaspoon chicken base
1 1/4 Cups asiago cheese (cheaper to use an italian blend that is shredded)
1 Tablespoon cornstarch
2 Ounces water
Pasta
1/2 Stick butter
1/2 Cup red onions -- diced
1/2 Cup pancetta -- chopped
1 Tablespoon garlic -- chopped
3/4 Cup green onion -- tops only
3/4 Pound chicken -- grilled and sliced
2 Pounds farfalle -- cooked
8 Ounces heavy cream -- (whipping cream)
To Make the Sauce: Heat cream to very hot and just bubbly (but not a boil).
Add chicken base and cheese. Stir constantly with a wire whip and bring
temperature back to just bubbly. Dissolve cornstarch in the cold water and
add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to
a container, cover and refrigerate until needed.
To Make the Pasta Dish: Saute red onion in butter for a few seconds then
add pancetta and garlic. Add chicken, green onions and pasta. Deglaze the
pan with the cream. Add asiago cream sauce. Heat thoroughly. Garnish with
parsley and serve. Makes four servings.
As we were eating it last night Alex stated "This tastes like my favorite pasta from Macaroni Grill without the sundried tomatoes!" Well it is that recipe!! Have fun digging in!
xoxo
em
