Chicken Sausage With Brown Rice Fusilli Recipes

CHICKEN SAUSAGE WITH BROWN RICE FUSILLI

Steps:

• 1. Prepare the pasta according to package directions, being careful to not overcook the pasta. When the pasta is done, strain and rinse it. Set aside. 2. Cut the chicken sausage into 1-inch pieces. 3. Preheat a large nonstick skillet. Add 1 tablespoon of water and stir in the sausage, onion, and garlic. Cook on medium heat until lightly browned. 4. Incorporate the zucchini, broccoli, salt, and pepper, and cook until vegetables are crisp-tender, about 3-5 minutes. 5. Add the pasta to the skillet and toss until warmed through. Serve immediately with a small dinner salad.

CHICKEN FUSILLI WITH SPINACH AND ASIAGO CHEESE

Steps:

• Prepare the fusilli according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking time. Drain the fusilli mixture well in a colander, reserving 1 cup cooking liquid.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
• Add the garlic to the skillet and cook and stir for 1 minute. Stir in the tomatoes, soup, 1/2 cup cooking liquid and red pepper and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Stir in the fusilli mixture and cook until the mixture is hot and bubbling. Stir in the remaining cooking liquid as needed until desired consistency. Sprinkle with the cheese.

FUSILLI WITH CHICKEN AND BROCCOLI RABE

Steps:

• Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.
• Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.