Chicken Sausage Bow Tie Pasta

5 from 1 vote

This recipe has been a staple in our home for many years. The chicken sausage and cannellini beans provide a good amount of protein. Add in the spinach and asparagus and you have a good amount of greens to off set the little bow tie pasta noodles in the dish.

Prep Time5

Cook Time25

Servings:

Calories: 443kcal

Cost: $11.09

Equipment

1 Skillet
1 Pot for boiling pasta
2 Cutting Boards
1 For Vegetables
1 For Sausage
2 Chef Knives
1 Can Opener
1 Colander

Ingredients

2 Tbsp Olive Oil
10 Oz Pasta Bow ties work well
12 Oz Chicken Sausage Feta and spinach or sun dried tomato
16 Oz Spinach Leaves Baby spinach leaves preferred
8 Oz Asparagus Fresh and chopped into bite sized chunks
1 Onion
2 Tbsp Garlic
10 Oz Canned White Beans Cannellini
12 Oz Chicken Stock We make our own
3 Tsp Balsamic Vinegar

Instructions

Boil a pot of water and add the pasta
Chop the onion and garlic
Wash the asparagus
Trim the woody ends from the asparagus
Slice the sausage into desired bite-sized circles
Add the oil to the skillet and turn heat to medium low
Cook the onion and garlic in a large frying pan until translucent and then push them to the edges of the pan or remove and set aside.
Turn the heat to medium and add the sausage slices until starting to brown
Add the asparagus pieces stirring often for 1 minute
Add the beans along with the liquid from the can
Add the chicken stock
Check on pasta (should be al dente-do not overcook) Drain and set aside do not rinse
Add the spinach to the skillet and only cook till wilted. Stir it around and fold it to ensure you do not over cook
Remove from heat and plate the meal with the pasta on the bottom of each bowl, them the chicken sausage mixture
Add 1/2 teaspoon of vinegar to each dish
Top with a little grated cheese salt and black pepper if desired ( Not included in nutrient info)

Nutrition