Chicken Sausage Asparagus And Mushroom Pasta Food

PASTA WITH SAUSAGE, BROCCOLI, ASPARAGUS, MUSHROOMS...

Steps:

• Heat oil in a large saute pan set on medium heat, until almost sizzling, about 2 minutes.
• Cook the sausage meat for 3 minutes or until lightly browned. Bring your water for the pasta to a boil and add pasta at this time.
• Transfer the sausage with a slotted spoon to a bowl and set aside.
• Add the garlic, shallots, salt, pepper and red pepper flakes to the same pan.
• (If you like it spicy, add more red pepper flakes)!
• Cook over medium heat for 3 minutes, stirring to mix well.
• Add the cooked sausage, basil, oregano and white wine and cook for 3 more minutes, stirring to scrape up any brown bits from the bottom of the pan.
• Add the chicken stock and bring to a slow boil. Lower heat. Add broccoli, tomatoes, asparagus and mushrooms at this time.
• Add broccoli, tomatoes, asparagus and mushrooms at this time.
• Cover the pan and cook with lid slightly ajar, simmer for 8-10 minutes or until vegies are crisp.
• Drain your pasta and add it to the veggies. Co0k for 1-2 minutes.
• If you have too much liquid, thicken with the corn starch, not enough add water.
• Serve immediately with freshly grated cheese.

CHICKEN, SAUSAGE, ASPARAGUS AND MUSHROOM PASTA RECIPE

Steps:

• 1. Warm the oil in a skillet over medium heat. Add the chicken and sausage. Season with the dry herbs, salt and pepper. Once browned, remove from the skillet with a slotted spoon and transfer to a bowl. Cover to keep warm. 2. Using the same skillet (do not clean), warm the butter over medium-high heat. Stir in the onions and garlic. Sauté just until the onions are tender (2 minutes). Season lightly with salt and pepper 3. Add the asparagus, mushrooms and tomatoes to the skillet. Continue to cook just until the asparagus is crisp tender, the mushrooms are soft and the tomatoes barely cook (3-4 minutes). 4. Off the heat, add the wine, return the skillet to the heat, scraping up any browned portions, cook until it is nearly absorbed. Stir in the precooked chicken and sausage. Cook, stirring, just until warmed through. 5. Just before serving, stir the parmesan, mascarpone and basil into the ragu. Serve 1+ pound favorite pasta, cooked in salted water to al dente ¼ cup purchased basil pesto 1. Toss the cooked pasta with the pesto. Serve on individual plates or a platter topped with a generous serving of ragu. Garnish with more parmesan cheese if desired.