Sausages / Entrées

Chicken Sausage and Mushroom Pasta

with Chicken Andouille - Chicken Sausage with Spices

​4 servings


12 oz Chicken Andouille

1 lb. pasta

1 tbsp. extra-virgin olive oil

12 oz. mushrooms, cut into 1/4" slices

1/2 c. diced onion

3 cloves garlic, minced

1/4 c. dry white wine

1 c. low-sodium chicken stock

1/4 c. heavy cream, at room temperature

1 1/2 c. freshly grated Parmesan

5 oz. baby spinach

1/4 c. chopped fresh parsley, plus more for garnish


​Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water and set aside.

In a large sauté pan over medium-high heat, drizzle oil and sear chicken sausage until golden brown on all sides, 2 to 3 minutes. Transfer to a plate to cool; cut into 1/4" slices and set aside.

Meanwhile, add 1 tablespoon oil and spread out mushrooms evenly in the pan; let brown on one side for 3 minutes. Season with salt and pepper. Add onions and garlic and sauté until softened, 3 to 4 minutes. Add wine, chicken stock, and heavy cream; simmer until slightly thickened and reduced, 5 to 7 minutes. Toss in sausage with any leftover juices, then add Parm, spinach, and parsley.

Drain pasta and stir into sauce. Garnish with parsley and serve immediately.

Credit: Delish