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Chicken Sausage & Spring Green Pasta with Pan-Roasted Tomatoes
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May 18, 2016 Comments Off on Chicken Sausage & Spring Green Pasta with Pan-Roasted Tomatoes
This pasta dish is the ultimate “quick & easy” one-pot wonder! I made this last week for a dear girlfriend for a Tuesday night get together, & dinner was made in 30 minutes! What I like is that the chicken sausage is low fat, the Spring greens are full of wonderful flavor, & the pan-roasted tomatoes & lemon add a nice acidity that balances the chicken & greens. I used Midtown’s Eureka Lemon Olive Oil for a more distinct lemon flavor. Pan-roasting the grape or cherry tomatoes concentrates their flavor & makes a wonderful sauce. My favorite combination of Spring greens are Swiss chard, broccoli rabe, tatsoi or baby spinach & a bit of arugula for a touch of spice Serve the pasta with Roasted Beet & Fava Bean Salad with Pea Shoots & Ricotta Salata for a fabulous quick & easy meal.
½ pound rigatoni, penne or farfalle pasta...semolina or gluten-free
freshly ground black pepper
crushed red pepper flakes
small chunk Parmesan cheese
In a 12-inch skillet...nonstick, preferably...place the tomatoes in a single layer and add a splash of olive oil (a). Over medium heat, pan-roast the tomatoes, covered, until the tomatoes soften & the skins begin to burst (b), about 15 minutes. You may need to reduce the heat to medium-low, depending on your stove.
While the tomatoes pan-roast, cut the chicken sausage into ¼-inch slices. Tear or cut the greens into smaller pieces...slightly larger than bite-size, as the greens will wilt and become smaller. Mince the garlic & place into a bowl with the lemon juice & zest. Begin boiling salted water for the pasta.
Once the tomatoes are done, transfer to a bowl. Add the chicken to skillet & brown on both sides. Remove from the skillet & set aside.
Transfer the garlic, lemon juice & zest to the pan with a splash of olive oil. Sauté the garlic until soft & translucent.
Add the tomatoes & chicken to the skillet & simmer until the tomatoes & chicken are heated through. At this point, the water should be boiling & ready for the pasta...add the pasta & cook until al dente, about 7-9 minutes, depending on the type of pasta you use.
Drain the pasta, reserving a cup of pasta water. Add the Spring greens, increase the heat to medium-low & sauté the greens just till they wilt.
Add the pasta & toss all the ingredients together. Add salt & pepper to taste. Divide the pasta among 4-6 plates & grate Parmesan cheese generously over the pasta. Pass additional cheese & crushed red pepper flakes, if desired.