Cheesy Chicken Sausage And Cremini Pasta Recipes

CHEESY CHICKEN SPAGHETTI WITH ITALIAN SAUSAGE

Steps:

• 1. Brown Italian sausage in one tablespoon of olive oil. Set aside. Season the chicken breast with one teaspoon of Italian seasoning and half a teaspoon of seasoning salt. In the same skillet add another tablespoon of olive oil and brown the chicken. Set the chicken aside reserving the remaining olive oil in the pan.
• 2. Boil the spaghetti according to package directions until it is just al dente. Set aside reserving the pasta water.
• 3. Add one tablespoon of olive oil to the skillet and the zucchini pieces. Saute for 2 minutes. Add 1/3 cup of the pasta water and cover. Simmer for 3 to 4 minutes until zucchini is tender but not mushy. Remove the zucchini from the skillet and set aside. Discard any liquid remaining in the skillet.
• 4. And the remaining olive oil and butter to the skillet. Add worcestershire sauce. Saute the onions, bell peppers and mushrooms until they are soft. Sprinkle the flour over these vegetables and stir until the flour is combined. Saute for a minute or two to get rid of that raw flour taste.
• 5. Pour milk into the skillet with vegetables and stir until it starts to thicken. Add the remaining seasoning salt and Italian seasoning. If it becomes too thick use a little pasta water to thin the mixture to a sauce consistency. Add the tomatoes and parmesan cheese and stir to combine.
• 6. Drain the spaghetti. Add the meats, zucchini and the shredded cheese to the spaghetti and pour the sauce over the mixture. Stir together until all cheese is melted. Add salt and pepper to taste and serve hot with some garlic bread and a salad to make a completely comforting meal.

CHEESY SAUSAGE PASTA

Steps:

• Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Stir in the shell pasta, and return to a boil. Cook, stirring occasionally, until cooked through but still firm to the bite, about 13 minutes. Drain well.
• While the pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat. Cook onion, orange pepper, and garlic in oil until tender, about 5 minutes. Stir the crumbled Italian sausage into the vegetables in the skillet; cook and stir until meat is browned and cooked through, about 8 minutes. Stir in the undrained tomatoes and the heavy cream. Turn the heat to medium-low, and allow the sauce to cook until thick, about 5 additional minutes.
• Mix pasta with the sausage cream sauce, stir in the Parmesan cheese, and serve. Garnish with chopped fresh parsley.

PASTA AL FORNO WITH CHICKEN SAUSAGE AND RAPINI

Steps:

• Bring a large pot of water to a boil. Add the pasta, bring back to a boil and cook until very very al dente, 6 to 7 minutes. Drain and set aside.
• Heat a large (12- to 14-inch) nonstick skillet over medium-high heat. Add the olive oil and sausage, breaking up the sausage with a wooden spoon into smaller chunks. Cook, without moving the sausage, until golden brown on the bottom but still pink on the top, 5 to 6 minutes. Add the rapini and mushrooms, toss together and cook until the mushrooms are slightly brown and the rapini has wilted, another 5 to 6 minutes. Add the garlic and cook for another 20 seconds. Immediately turn the mixture into a bowl and set aside.
• Lower the heat to medium, add the butter and cook until bubbly and melted. Add the flour while whisking to break up clumps. Cook until slightly golden, 2 to 3 minutes. While whisking, slowly add the milk. Add the Pecorino Romano, nutmeg and some salt and pepper. Bring to a simmer and simmer until the mixture starts to thicken slightly, about 3 minutes.
• Off the heat, add the pasta and sausage/rapini mixture and stir to coat. Season to taste, adding more Pecorino Romano if desired. Once completely cool, add a layer of the mozzarella, then sprinkle on the sun-dried tomatoes. Can be made 1 day ahead.
• When ready to bake, preheat the oven to 350 degrees F.
• Bake until bubbly and the cheese is golden brown, 20 to 25 minutes. Garnish with torn fresh basil.

CHEESY CHICKEN SAUSAGE AND CREMINI PASTA

Steps:

• In a large saucepan, melt 2 Tbsp butter over medium heat. When bubbles form around edges, add garlic and onion flakes. Saute until golden.
• Add flour and stir until all ingredients have come together (start with smaller amount of flour and add more if needed). Stir in milk slowly, whisking constantly. If some lumps form, just keep whisking as sauce comes to temperature. Add seasonings as sauce comes to a simmer.
• Slowly add cheeses and whisk in as they melt. Taste and add more seasonings if desired. Simmer until desire consistency. Set aside on low heat.
• Slice chicken sausage into desired sized rounds. In a separate skillet, saute sausage rounds until sides have browned. Add sausage rounds to sauce and toss to coat.
• In the same skillet that sausage was cooked in, melt 1 Tbsp butter. Add sliced cremini mushrooms. Saute until golden. Add mushrooms to sauce and toss to coat.
• Add cooked egg noodles to sauce mixture and warm over low heat until desired temperature. Serve with Parmesan cheese on top.

ONE-PAN BAKED CREAM CHEESE PASTA WITH CHICKEN SAUSAGE AND PEPPERS

Steps:

• Heat oven to 400ºF.
• Combine sausage, vegetables, garlic, vinegar, oil and crushed red pepper in 13x9-inch baking dish sprayed with cooking spray.
• Place block of cream cheese in center of sausage mixture.
• Bake 25 to 30 min. or until peppers are tender, stirring after 15 min.
• Add pasta and boiling water to ingredients in baking dish. Use back of spatula to gently press pasta into boiling water so most the pasta is covered with water. Cover with foil.
• Bake 18 min. Remove baking dish from oven. Stir ingredients in baking dish; cover. Let stand 5 min.
• Sprinkle with basil before serving.