Chicken Feta Spinach Sausage With Pasta Recipes

SPINACH AND FETA STUFFED CHICKEN

Steps:

• In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
• Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Set aside.
• Divide spinach mixture between chicken breasts.
• Roll up and secure with toothpicks.
• Sprinkle with remaining salt and pepper.
• In same skillet, heat remaining oil over medium-high heat.
• Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
• Remove toothpicks.

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.

CHICKEN SAUSAGE & SPINACH SKILLET PASTA WITH LEMON & PARMESAN

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add sausage, salt and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon zest and lemon juice; bring to a simmer.
• Remove from heat. Stir in spinach and the cooked pasta. Cover and let stand until the spinach is just wilted. Divide among 4 plates and top each serving with 1 tablespoon Parmesan.

MEDITERRANEAN SAUSAGE PASTA RECIPE

Steps:

• Place large pot of water on to boil. You will cook the pasta while preparing the rest.
• Slice the chicken sausages into roughly 1/2 inch pieces.
• Place large deep skillet or dutch oven over medium-high heat. Add the oil, sausages, garlic and oregano. Toss and saute for a minute.
• Add the zest of 1/2 a lemon. Stir it in.
• Now toss in the olives and tomatoes. Stir occasionally while cooking, until the tomatoes are starting to blister and a couple have split. The sausage should be browned by this point as well.
• Dump in the spinach. Mix in. Turn off the stove burner.
• Add the drained pasta and toss well to coat.
• Transfer from pan to serving platter and sprinkle with feta. Serve with fresh ground pepper and wedges of lemon.

5 INGREDIENT CHICKEN FETA PASTA

Steps:

• In a large pot or Dutch oven with a lid, heat the olive oil over high for 1 minute, then add the chicken breast halves. Sprinkle with 1/2 teaspoon salt and the black pepper. Cook the chicken on one side for 8 minutes, moving it around in the pan a little to prevent sticking, but not too much, so that a nice crust will form. Lower the heat as needed if the chicken seems to be cooking too quickly. Flip, sprinkle with the remaining 1/2 teaspoon salt, then cook for 5 additional minutes, until the chicken is cooked through.
• Add the diced tomatoes and water. Stir in the pasta and cook, uncovered, for 5 minutes. Cover and let cook an additional 10 minutes.
• Remove the lid, stir, then add three-quarters of the feta. Stir once more, then let cook uncovered for 5 additional minutes. Serve warm, sprinkled with the remaining feta cheese and fresh basil.

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.

MEDITERRANEAN PASTA WITH CHICKEN SAUSAGE

Steps:

• Bring a large pot of salted water to a boil and cook pasta, until al dente. Reserve 1/3 cup pasta water before draining pasta and setting aside.
• Add 1 Tbsp. olive oil to a large skillet over medium heat (make sure skillet is large as you'll be adding all ingredients to it!). Once hot, add sliced chicken sausage and cook for about 5 minutes, until sausage is cooked through and browning around edges. Remove sausage to separate bowl or plate and set aside.
• Add remaining 1 Tbsp olive oil to skillet, along with broccoli and garlic. Cook until broccoli is bright green, about 5 minutes.
• With heat on low, add chicken sausage back to skillet, along with sliced olives, cooked pasta, feta, lemon juice, salt, pepper, and red pepper flakes. Add half the reserved pasta water. Toss well to combine and warm. Add remaining pasta water if desired.

CHICKEN FETA SPINACH SAUSAGE WITH PASTA

Steps:

• 1. Saute onion for 5 - 7 minutes and add garlic. Then saute for 2 to 3 more minutes. Remove the casing from the sausage and place the sausage in with onions and garlic. Cook on a medium heat.
• 2. Cook your pasta while preparing sauce. Prepare spicy hot sauce: 1 can petite diced tomatoes with green chilies 14.5 oz., 1 can tomato paste 6 oz. 2 tsp. basil, 1 tbsp. Tone's spicy spaghetti seasoning, 1 tbsp sugar. Non-Spicy Sauce: 1/2 can of whole plum tomatoes w/basil cut up, 1 cup of fresh salsa and a tsp of basil.
• 3. Add sausage mixture to pasta.
• 4. Finish with sauces, parmesan cheese and fresh parsley on top.
• 5. Ready to eat.
• 6. June 5th, 2014 --- Decided to make this dish a little different and added 1/2 - 3/4 cup sour cream. Gave it a creaminess and lightened up the tomato flavor...very tasty this way as well.