Cheesy Chicken Sausage And Cremini Pasta Recipes

CHEESY SAUSAGE PASTA

Steps:

• Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Stir in the shell pasta, and return to a boil. Cook, stirring occasionally, until cooked through but still firm to the bite, about 13 minutes. Drain well.
• While the pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat. Cook onion, orange pepper, and garlic in oil until tender, about 5 minutes. Stir the crumbled Italian sausage into the vegetables in the skillet; cook and stir until meat is browned and cooked through, about 8 minutes. Stir in the undrained tomatoes and the heavy cream. Turn the heat to medium-low, and allow the sauce to cook until thick, about 5 additional minutes.
• Mix pasta with the sausage cream sauce, stir in the Parmesan cheese, and serve. Garnish with chopped fresh parsley.

CHEESY PASTA AND SAUSAGE

Steps:

• Slice the sausage diagonally into 1/4" slices.
• Place olive oil in a large, lidded skillet.
• Add sausage and onion; saute until onions are almost clear.
• Add the pressed (or minced) garlic and saute for one minute longer.
• Add the salt, pepper, tomatoes, pasta, half and half and chicken broth.
• Mix until combined, then bring to a boil.
• Reduce heat and cover.
• Cook over medium-low heat for about 15 minutes (until pasta is tender), stirring occasionally.
• Uncover and stir in the shredded cheese.
• Scatter scallions over the top and serve.

CHEESY LEMON-CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
• While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
• Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
• Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

CHEESY CHICKEN SAUSAGE AND CREMINI PASTA

Steps:

• In a large saucepan, melt 2 Tbsp butter over medium heat. When bubbles form around edges, add garlic and onion flakes. Saute until golden.
• Add flour and stir until all ingredients have come together (start with smaller amount of flour and add more if needed). Stir in milk slowly, whisking constantly. If some lumps form, just keep whisking as sauce comes to temperature. Add seasonings as sauce comes to a simmer.
• Slowly add cheeses and whisk in as they melt. Taste and add more seasonings if desired. Simmer until desire consistency. Set aside on low heat.
• Slice chicken sausage into desired sized rounds. In a separate skillet, saute sausage rounds until sides have browned. Add sausage rounds to sauce and toss to coat.
• In the same skillet that sausage was cooked in, melt 1 Tbsp butter. Add sliced cremini mushrooms. Saute until golden. Add mushrooms to sauce and toss to coat.
• Add cooked egg noodles to sauce mixture and warm over low heat until desired temperature. Serve with Parmesan cheese on top.