Happy Friday, friends!
As some of you may know, I am not a huge fan of sausage (pause for dirty joke…). Chicken sausage, however, is a different story and a good compromise for when Tim wants to make a dish with sausage and I don’t.
Here’s a yummy recipe that uses chicken sausage, if anyone needs any inspiration for their weekend cooking!
Tim and I decided that it would be fun to subscribe to The Food Network magazine and actually get issues of it to our front door. I still get excited about snail mail, ok? Anyways, this recipe is one we adapted from a sausage recipe in their December issue. We switched around a few other ingredients as well to “healthify.” Enjoy!
Chicken Sausage Linguine with Mushrooms
- 12 ounces of whole wheat linguine
- 1 tablespoon EVOO
- 1/2 pound chicken sausage
- 1 small yellow onion, chopped
- 1 stalk celery, sliced
- 1/2 pound of sliced mushrooms
- 2 cloves garlic, chopped
- 4 plum tomatoes, chopped
- 1/2 cup low-sodium veggie or chicken broth (or dry white wine)
- 2/3 cup milk – we used 1% here because we thought almond milk might give the dish a funny flavor
- 3 tablespoons parsley
- ground pepper to taste
Bring a pot of water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chicken sausage and cook, stirring, until browned, 3 minutes. Increase the heat to high; add the onion, celery and mushrooms and cook, stirring, until tender, 4 minutes. Add the garlic and cook 1 minute.
Reduce the heat to medium high; add the tomatoes and broth and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the milk and cook until slightly thickened, about 4 minutes. Stir in the parsley and reduce the heat to low.
Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes. Season with salt and pepper.
I don’t often have pasta dishes, but this one is a keeper. We are probably going to put it on our weekly meal plan for a night next week. We’ll see!
What’s everyone up to for the weekend? I have lots of celebrating to do! Tonight a bunch of friends are getting together for dinner to celebrate Slesh & Will’s recent engagement (you can read the proposal story here!), tomorrow the family is celebrating Papou’s 84th birthday party, and Sunday the other side of the family is celebrating my god-daughter’s 4th birthday. Lots of things going on!
Do you like sausage or chicken sausage better?
Enjoy the weekend, and Boston readers – stay safe in the snow!