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
Continue After Advertisement
Ingredients
-
1
package spinach linguine
-
1 tablespoon
olive oil
-
1 pound
mild Italian chicken sausage, removed from casings
-
2
cloves garlic, minced
-
5 ounces
baby spinach
-
10
artichoke hearts
-
salt and pepper, to taste
-
1 cup
chicken broth
-
4 tablespoons
heavy cream powder
-
1 tablespoon
flour
-
Pinch
red pepper flakes
-
parmesan cheese
Directions
-
In a large pot, boil water and cook linguine (al dente) as directed on package.
-
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.
-
When the sausage is fully cooked, add the spinach, artichoke hearts, salt, and pepper.
-
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.
-
Sprinkle flour over sauce and incorporate. Stir until sauce slightly thickens.
-
Once linguine is cooked, drain and add to the saucepan. Toss pasta to coat with sauce.
-
To serve, sprinkle with red pepper flakes and parmesan cheese.
See what other Food52ers are saying.