Chicken Spinach Feta Sausage Pasta Recipes

CHICKEN AND FETA SAUSAGE

Steps:

• Combine the chicken, pork fatback, coriander, garlic, mint, lemon zest and 2 tablespoons salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
• At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
• Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the feta, olive oil and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
• Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight.
• Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Drizzle the tomatoes with olive oil, sprinkle with parsley and season with salt and pepper. Serve the sausages with the tomato salad.

SPINACH PESTO PASTA WITH CHICKEN SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, pulse 2 cups spinach, 2 tablespoons water, 1 tablespoon each olive oil and nuts, the lemon zest and juice, 1/2 teaspoon salt and the red pepper flakes in a food processor until smooth. Scrape down the sides; add the parmesan and pulse until smooth. Set the pesto aside.
• Form the sausage into nickel-size patties, about 1/2 inch thick. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the patties and cook until browned, about 3 minutes. Flip, add the garlic to the skillet and cook until the patties are just cooked through, about 2 more minutes.
• Add the pasta, pesto and 1/4 cup reserved cooking water to the skillet. Toss to coat, adding more cooking water as needed; season with salt and pepper. Stir in the remaining 2 cups spinach. Top with parmesan and the remaining 1 tablespoon nuts; drizzle with olive oil.

SPINACH-FETA CHICKEN PENNE

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, toss chicken with 2 tablespoons oil, 1/2 teaspoon salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan., In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted., Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese.

SPINACH & FETA CHICKEN SAUSAGE FETTUCCINI RECIPE

Steps:

• Cut chicken sausages on a diagonal 1/4 inch thick. Cook fettuccini using package directions. Drain, reserving 1/4 cup of pasta water. Coat large skillet with cooking spray. Heat over high heat; add olive oil, saute garlic and onion for 2 minutes. Add sausage, saute for 3-4 minutes. Fold in pasta, rosemary, tomatoes and cheeses. Add Alfredo sauce and pasta water. Simmer for 8-10 minutes. Toss in baby spinach, stir incorporating all ingredients. Remove from heat; serve immediately.

CREAMY KALE AND CHICKEN SAUSAGE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook radiatori in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 to 12 minutes. Strain pasta from water (do NOT drain water). Place kale in the boiling water. Blanch for about 1 minute. Drain off water.
• Immediately drop kale in a bowl with ice water to stop the cooking. Drain off water, squeeze out excess liquid, and roughly chop. Set aside.
• Cut sausage into thin discs and sear in a pan over medium-high heat. Remove sausage discs and set aside.
• Pour olive oil into the same pan and add mushrooms, diced onion, minced garlic, salt, pepper, and red pepper flakes. Cook over medium heat until mushrooms have softened and onions are slightly browned, 5 to 8 minutes. Add chopped kale, sausage, marinara sauce, and chicken broth to the pan. Mix in heavy cream and Parmesan cheese and stir to combine. Simmer sauce down to your desired thickness if you like.
• Divide radiatori amongst serving bowls, and top with tomato sauce.