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Chicken Sausage & Zucchini Penne

Chicken Sausage & Zucchini Penne

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with Pink Sauce and Mozzarella

Yield: 2

Adapted from: EveryPlate

Penna pasta and savory chicken sausage mixed with zucchini, garlic, and pink sauce.
Cook: 35

  • 1zucchini
  • 3cloves garlic
  • 1tsp Italian seasoning
  • 1TBS tomato paste
  • 2TBS cream cheese
  • 9oz Italian chicken sausage mix
  • ½cup mozzarella cheese
  • 6oz penne pasta
  • salt & pepper
  • cooking oil
  • butter

Prep:

Heat the broiler to high. Bring a medium pot of salted water to boil. Wash and dry produce. Trim and quarter zucchini lengthwise, slice crosswise into ¼-inch-thick pieces. Peel and finely chop garlic.

Sauté zucchini:

Heat a drizzle of oil in a large, preferably ovenproof, pan over high heat. Add zucchini and season with salt and pepper. Cook, stirring, until browned and tender, 4-5 minutes. Turn off heat, remove from pan and set aside.


Cook pasta:

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.

Cook sausage:

Meanwhile, heat a drizzle of oil in pan used for zucchini over medium-high heat. Add sausage, cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add garlic and Italian Seasoning, cook, stirring, until fragrant, 30 seconds. Stir in tomato paste until thoroughly coated.

Make sauce:

Slowly stir 1 cup plain water into pan with sausage mixture until combined. Reduce heat to medium. Simmer, stirring often, until sauce has thickened, 3-5 minutes. Season with salt and pepper. Stir in cream cheese and 1 TBS butter until melted.

Stir in drained pasta and zucchini. If needed, add splashes of reserved pasta cooking water until everything is thoroughly coated in sauce. Taste and season with salt and pepper. (If your pan isn’t ovenproof, transfer pasta mixture to a baking dish now.) Evenly top with mozzarella. Broil until melted and lightly browned, 2-3 minutes. (Watch carefully to avoid burning. The broiler is a powerful tool!) Let cool slightly, then divide between plates.

Chicken Sausage & Bean Soup

Chicken Sausage & Bean Soup

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with Kale & Carrot

Yield: 2

Meaty Italian chicken sausage, kale, and carrot are simmered together in a rich, gently creamy chicken stock, and then cannellini beans are stirred in for even more hearty flavor.
Prep: 5 Cook: 20

  • 3oz carrot
  • 1lemon
  • 4oz cream sauce base
  • 4oz kale
  • 8oz cannellini beans
  • 9oz Italian chicken sausage mix
  • 1TBS cornstarch
  • 2oz chicken stock concentrates
  • salt & pepper
  • 1tsp cooking oil

Prep:

Wash and dry produce.

Trim, peel, and halve carrot lengthwise, thinly slice crosswise into half-moons. Remove and discard any large stems from kale, chop into bite-size pieces. Drain and rinse beans. Quarter lemon.

Cook sausage & veggies:

Heat a drizzle of oil in a large pot over medium heat. Add sausage, using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 2- to 3-minutes.

Break up meat into pieces, then add carrot, kale, and ½ tsp salt. Cook, stirring occasionally, until sausage is cooked through, carrot is slightly softened, and kale begins to wilt, 3- to 4-minutes.

Cook soup:

Meanwhile, in a small bowl, combine cornstarch with 1 TBS water until mixture is smooth and no lumps remain.

Tip: Mix with your finger to ensure there are no lumps!

Stir stock concentrates, cornstarch mixture, half the beans, and 1½ cups water into pot with sausage and veggies. Using the back of a wooden spoon or spatula, partially mash beans in pot.

Cover and bring to a boil, then immediately reduce to a low simmer. Cook until kale is wilted and broth has thickened slightly, 3- to 5-minutes.

Tip: Check if the kale is wilting evenly and stir occasionally if necessary.

Stir in cream sauce base, remaining beans, and a big squeeze of lemon juice. Cook until combined and warmed through, 1- to 2-minutes.

Tip: Add another splash of water if you prefer a thinner broth. Season with salt and pepper to taste.

Serve:

Divide soup between bowls. Serve with remaining lemon wedges on the side.