Author Notes
Skip the green-dyed foods this St. Paddy’s Day and celebrate with naturally green Spinach Linguine with a Creamy Chicken Sausage Artichoke Sauce! —Angelina Papanikolaou
Ingredients
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1
package spinach linguine
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1 tablespoon
olive oil
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1 pound
mild Italian chicken sausage, removed from casings
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2
cloves garlic, minced
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5 ounces
baby spinach
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10
artichoke hearts
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salt and pepper, to taste
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1 cup
chicken broth
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4 tablespoons
heavy cream powder
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1 tablespoon
flour
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Pinch
red pepper flakes
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parmesan cheese
Directions
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In a large pot, boil water and cook linguine (al dente) as directed on package.
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In a separate saucepan, heat olive oil over medium heat. Add the chicken sausage and cook, breaking it apart. Add the garlic and cook another 2 minutes.
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When the sausage is fully cooked, add the spinach, artichoke hearts, salt, and pepper.
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In a measuring cup, whisk together the chicken broth and powdered heavy cream. Add the mixture to the saucepan and bring to a boil, stirring occasionally.
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Sprinkle flour over sauce and incorporate. Stir until sauce slightly thickens.
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Once linguine is cooked, drain and add to the saucepan. Toss pasta to coat with sauce.
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To serve, sprinkle with red pepper flakes and parmesan cheese.
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