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  1. Meals & Cooking
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  3. Chicken Sausage and Mushroom Penne

Chicken Sausage and Mushroom Penne

By Judy KimPublished: Nov 11, 2016
Star FillStar FillStar FillStar FillHalf Star
4.2
6 Ratings
chicken sausage and mushroom penne recipe
Judy Kim
Yields:
4
Prep Time:
25 mins
Total Time:
25 mins
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Creamy, garlicky pasta is what dreams are made of.

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Ingredients

  • kosher salt

  • 1 lb.

    penne rigate

  • 1 Tbsp.

    extra-virgin olive oil, plus more for drizzling

  • 1

    12-oz. package chicken sausage

  • 12 oz.

    mushrooms, cut into 1/4" slices

  • Freshly ground black pepper

  • 1/2 cup

    diced onion

  • 3

    cloves garlic, minced

  • 1/4 cup

    dry white wine

  • 1 cup

    low-sodium chicken stock

  • 1/4 cup

    heavy cream, at room temperature

  • 1 1/2 cups

    freshly grated Parmesan

  • 5 oz.

    baby spinach

  • 1/4 cup

    chopped fresh parsley, plus more for garnish

Directions

    1. Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water and set aside.
    2. Step 2In a large sauté pan over medium-high heat, drizzle oil and sear chicken sausage until golden brown on all sides, 2 to 3 minutes. Transfer to a plate to cool; cut into 1/4" slices and set aside.
    3. Step 3Meanwhile, add 1 tablespoon oil and spread out mushrooms evenly in the pan; let brown on one side for 3 minutes. Season with salt and pepper. Add onions and garlic and sauté until softened, 3 to 4 minutes. Add wine, chicken stock, and heavy cream; simmer until slightly thickened and reduced, 5 to 7 minutes. Toss in sausage with any leftover juices, then add Parm, spinach, and parsley.
    4. Step 4Drain pasta and stir into sauce. (Add additional pasta water in small increments as needed if sauce is too thick.) Garnish with parsley and serve immediately.
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