Creamy Pasta with Italian Sausage, Italian Sausage, Sundried Tomatoes, and Spinach

 

Ingredients

• 1 lb Ground Italian Sausage
• 1 Cup Sun-Dried Tomatoes in oil with Italian Herbs
• 1/4 Cup All Purpose Flour
• 6-7 Garlic Cloves, minced
• 1 Cup Heavy Cream
• 1 Cup Chicken Broth
• 1 Cup Fresh Parmesan
• 1/2 Cup Shredded Mozzarella
• 10 oz Bag Fresh Spinach, roughly chopped
• 16 oz Box Bowtie/Farfalle Pasta You can use any type of pasta you want, but this type really does work best for this recipe
• 2-3 Cups Pasta Water
• Salt and Pepper to taste if needed I never use it, but some people may want it a bit saltier

Instructions

• Bring your pasta water to a boil. Be sure to add plenty of salt. Cook the pasta to al dente according to package directions. BE SURE TO RESERVE 2-3 CUPS OF THE WATER BEFORE DRAINING IT WHEN IT IS FINISHED COOKING! Also, do not rinse the pasta.
• In a large skillet, brown the Italian Sausage, do not drain.
• Stir in the sun-dried tomatoes.
• Stir in the garlic and let it cook until fragrant, about 1 minute.
• Stir in the flour and let it cook down for about 3-4 minutes to cook out the flour taste.
• Add the heavy cream and chicken broth and stir until thickened.
• Add the parmesan and mozzarella cheeses, stirring until the cheese is all melted. The sauce will be very thick and gluey at this point.
• Pour in 2 cups of the pasta water and stir until it is a nice smooth consistency.
• Stir in the spinach and then the cooked and drained pasta. Remove from the heat and serve immediately!

French Onion Chicken

 

• 4 8-oz Boneless skinless chicken breasts
• 2 tsp Sea salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil
• 2 tbsp Unsalted butter
• 3 small White onions (or 1 1/2 large ones; peeled and sliced)
• 1 tsp Fresh thyme leaves
• 1/2 cup White wine
• 1/2 cup Chicken broth, reduced sodium
• 4 slices Swiss cheese
• 1/3 cup Parmesan cheese (shredded)

1. Preheat the oven to 400 degrees F (205 degrees C).

2. Pat the chicken breasts dry with paper towels. Season with salt and pepper.

3. Heat the oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 2 to 3 minutes, until golden. Transfer to a plate and cover to keep warm.

4. Decrease heat to medium. Add the butter and onions. Stir and let the butter melt. Decrease heat to medium-low, cover, and cook for 5 minutes stirring occasionally.

5. Remove the lid and stir in the thyme. Continue cooking for 10-15 minutes, uncovered, until the onions are caramelized.

6. Pour in the wine and broth, scraping the bottom of the pan to deglaze. Stir and increase heat to bring to a simmer.

7. Return the chicken to the pan and turn to coat in the juices. Remove the pan from heat.

8. Place the cheeses on top of the chicken. Transfer to the oven and bake French onion chicken for about 10 minutes, until the cheese is golden brown.