Brians Chicken Sausage Pesto Pasta Recipes

PESTO ORECCHIETTE WITH CHICKEN SAUSAGE

Pesto Orecchiette With Chicken Sausage image

Using fully-cooked Italian-style chicken sausage in this pesto pasta recipe means you can have dinner on the table in 20 minutes.

Provided by Charlyne Mattox

Time 20m

Number Of Ingredients 7

Ingredients

0.75 pound orecchiette
0.5 pound green beans, trimmed and cut into 1-inch pieces
1 cup frozen peas
1 tablespoon olive oil
8 ounces fully cooked Italian-style chicken sausage links, thinly sliced
0.33 cup pesto
0.5 cup grated Parmesan (2 ounces)

Steps:

Cook the pasta according to the package directions, adding the green beans and peas during the last 3 minutes of cooking. Reserve 1 cup of the cooking water; drain the pasta and vegetables and return them to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, 6 to 8 minutes.
Add the sausage, pesto, Parmesan, and ½ cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water as needed to loosen the sauce).

Nutrition Facts : Calories 666 kcal, Carbohydrate 76 g, Cholesterol 67 mg, Protein 32 g, SaturatedFat 7 g, Sodium 913 mg, Sugar 5 g, Fat 26 g, UnsaturatedFat 0 g

SPINACH PESTO PASTA WITH CHICKEN SAUSAGE

Spinach Pesto Pasta with Chicken Sausage image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
10 ounces mezzi rigatoni
4 cups baby spinach (about 3 ounces)
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons pine nuts, chopped almonds or walnuts
Finely grated zest of 1 lemon, plus the juice of 1/2 lemon
1/4 teaspoon red pepper flakes
2 tablespoons grated parmesan cheese, plus more for topping
2 sweet Italian chicken sausage links (3 ounces each), casings removed
3 cloves garlic, thinly sliced
Freshly ground pepper

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.

Nutrition Facts : Calories 470 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 33 milligrams, Sodium 740 milligrams, Carbohydrate 55 grams, Fiber 3 grams, Protein 22 grams

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