Spaghetti and Chicken Sausage in Sundried Tomato and Spinach Cream Sauce

Good morning! Today I’m going to share a quick recipe with you. I mostly post about Montessori inspired activities and parenthood, but we all gotta eat right? This sounds complicated, but it’s not! I promise. The sauce came together in the time it took to cook the pasta. I love quick, healthy YUMMY recipes. With an 18 month old running around I don’t have hours to make lavish dinners. But I do my best to give my guys healthy and wholesome meals that taste great!
This recipe is flexible. Prefer penne? Use it! As long as the basics are there, it will come together. It also includes my secret ingredient to making rich and creamy sauces WITHOUT a ton of cream (who keeps cream stocked in their fridge? Not me. And who wants all those extra calories? Not me again.) Plus a great tip on thickening sauces without clumps or raw flour taste!
Recipe: Spaghetti and Chicken Sausage in Sundried Tomato Cream Sauce
Ingredients:
* 1 lb of dry pasta (I used regular spaghetti, whole wheat would be great!)
* 1 lb Chicken sausage, sliced (I used all natural Sundried Tomato Chicken Sausage from Trader Joe’s but really any sausage would work)
* 1/2 an onion, chopped
* 3 tablespoons butter
* 2 tablespoons flour
* 1/2 cup Sundried tomatoes, roughly chopped
* 1 tablespoon Garlic powder
* salt and pepper to taste
* 3 cups broth (I used vegetable, chicken would work too!)
* 1 tablespoon “21 Seasoning Salute” (it’s a Trader Joe’s seasoning blend and is by no means required. Some dried basil or thyme would work great)
* 1 cup chopped frozen spinach (fresh would work too)
* 1/2 cup sour cream (ta da! Secret ingredient!)
Technique:
* Put your pasta water on to boil and add a dash of salt.
* Start melting your butter in a sauce pot while you’re cutting up your onion. Add the onions to the pot.
* Let the onions cook a little bit on medium heat and then sprinkle your flour into the pot. Stir. The flour will stick to the onions preventing clumps when we add the liquid.
* Let the onions, butter and flour cook a few minutes to get rid of that raw flour taste.
* While your onions are cooking, chop up the sausage. The kid I bought was already cooked. If you buy raw sausage allow for enough time for it to cook through before adding the rest of your ingredients.
* By now your pasta water should be a bubbling, so go ahead and throw it in. Don’t forget to stir!
* Add your spices, sundried tomatoes and lightly salt and pepper (you can taste test and add more salt and pepper later, but you can’t get rid of it once it’s there!)
* Stir.
* Add your stock and stir. You may want to increase the temp to medium high. You want it to start bubbling, but NOT splatter all over your stove top (we want a quick clean up too, right??)
* Add the spinach.
* Let it cook while your pasta finishes up.
* Once your pasta is done, drain it and return it to the pot (don’t forget to turn the burner off! We don’t want fried pasta…)
* Stir the sour cream into the sauce.
* Taste the sauce and add more salt and pepper if needed.
* Add the sauce to your pasta and stir gently over low heat for a minute or two. This helps the pasta soak up all the yummy flavors from the sauce!
* Serve and Enjoy!
X loved it and so did my husband. X is a great eater, but has trouble chewing and swallowing leafy greens. This is a great recipe to sneak in some spinach! Even a picky eater won’t taste the spinach. And what kid doesn’t like spaghetti!

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4 thoughts on “Spaghetti and Chicken Sausage in Sundried Tomato and Spinach Cream Sauce

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