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overhead chicken mushroom pasta

Chicken Mushroom Spinach Pasta

  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Pan Fry
  • Cuisine: American

Description

Creamy chicken mushroom pasta with chicken sausage, mushrooms, spinach, and whole wheat pasta. This hearty meal is so cozy and easy to make!


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Ingredients

  • 2 cups dry whole wheat bow-tie pasta
  • 4 Tbsp. olive oil, divided
  • 1214 oz. mild Italian chicken sausage, removed from casing
  • 2 Tbsp. unsalted butter
  • 12 oz. cremini or white mushrooms, thinly sliced
  • 1/4 cup minced shallots
  • 2 cloves garlic, minced
  • 1 tsp. dried oregano
  • 2 Tbsp. all-purpose flour
  • 1 cup whole milk
  • 1 cup chicken broth, homemade or store bought
  • 2 Tbsp. basil pesto, homemade or store bought
  • 2 oz. fresh baby spinach, about 2 cups
  • Fresh chopped parsley or basil, optional, for garnish

Instructions

  1. Cook pasta in salted water according to package directions until al dente. Drain and set aside. Do not rinse.
  2. Heat 2 tablespoons of olive oil in a large skillet. Add sausage and cook until browned on the outside, breaking up the meat as you go, about 5-7 minutes. Remove the sausage from the skillet to a plate.
  3. Add the butter and remaining olive oil to the skillet. When the oil shimmers, add the mushrooms, shallots, and season to taste with salt and pepper. Cook undisturbed for 5 minutes. Stir and continue cooking until the mushrooms are tender, 3-5 minutes.
  4. Add garlic and oregano and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute, stirring constantly.
  5. Add the milk, broth, and season to taste with salt and pepper. Bring to a simmer. Stir in the sausage and cook until the sausage is cooked through and the sauce is thickened, about 3-4 minutes.
  6. Stir in pesto and then the spinach. Cook until the spinach is wilted, about 1-2 minutes.
  7. Toss with cooked pasta. If desired, serve garnished with fresh parsley or basil.

Notes

  • Pasta: I like whole wheat bow-tie pasta for this recipe but any short-cut pasta will work.
  • Sausage: You can use Italian chicken or turkey sausage. Or even a blend. Just make sure to remove the sausage from the casing if not using bulk.
  • Cooking Mushrooms: To ensure the mushrooms brown properly, make sure your skillet is big enough to fit the mushrooms without overcrowding too much. Otherwise cook the mushrooms in batches. I recommend a deep skillet or a saute pan.
  • Leftovers: Leftover chicken mushroom pasta stored in an airtight container will last for 3-4 days in the refrigerator. Warm up the pasta on the stovetop with little water, chicken broth, or even white wine. Simply add cold pasta to a skillet with liquid of choice and stir until warmed through.

Keywords: chicken pasta, easy pasta, cozy, fall