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Chicken and Spicy Sausage With Pasta

User Rating 3 Star Rating (1 Review)

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Chicken and Spicy Sausage Recipe

Chicken and Spicy Sausage

D. Rattray
This flavorful chicken and spicy sausage is delicious over hot cooked pasta, or serve it over grits or rice. This is delicious with a tossed salad and crusty bread.

Ingredients:

  • 4 tablespoons butter
  • 6 to 8 ounces Andouille or other spicy sausage, thinly sliced
  • 1 bunch green onions, sliced
  • 1/2 red bell pepper, diced
  • 2 cloves garlic, minced
  • 4 tablespoons flour
  • 2 cups chicken broth
  • 1/4 teaspoon dried basil leaves
  • 1 pound asparagus, trimmed, cut in 1-inch pieces
  • 2 cups diced cooked chicken
  • 1 cup heavy cream
  • 1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes
  • Salt and pepper, to taste
  • Hot cooked fettuccine or similar pasta, or rice or grits

Preparation:

Heat butter in a medium saucepan over medium heat; add sliced sausage and sauté until browned. Add the onion, bell pepper, and garlic and continue cooking, stirring, for 1 minute. Add the flour and stir until well blended. Gradually stir in chicken broth and basil; bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes. Add asparagus; cover and simmer for 5 to 7 minutes, until asparagus is just tender. Add the chicken and cream; heat just to a simmer. Stir in parsley and salt and pepper to taste. Serve over hot cooked pasta, rice, or grits.
Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
Picatta-esce with a cream substitute, Member kjklippel

I had leftovers in my fridge, typed in chicken, sausage, and pasta and got this recipe. I had everything except the asparagus which my husband doesn't like anyway; so, I used 2 cans of whole green beans. Because I had less than 2 cups of chicken (and because we are meat eaters), I used 1 lb. of beef sausage and about 1.5 cups of chicken. I also didn't have cream, so I used 4 Tbsp. butter with enough milk to equal 1 cup. I should have probably only used enough to equal 3/4 cup, because it was a little watery because I didn't use the cream (and it was 2% milk); so, I added a bit more flour. All in all, my husband rated it a 3. I would probably rate it 3.5 because it was really easy to make. I will make this again; but next time, I will make it with spicy sausage and with cream. I usually like to make recipes exactly the first time--then modify afterward. Because of all of the butter I used, it had a very picatta-esce taste believe-it-or-not. As I was eating it, I almost wished that I had used a little lemon and capers. thanks, Karry

1 out of 3 people found this helpful.

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