Post by Loupy on Feb 19, 2014 12:29:32 GMT -7
Chicken Sausage, Kale, and Mushroom One Pot Pasta {25 Minute Meal}
By: Rebecca @ www.foodiewithfamily.com/
Today’s one-pot wonder tastes every bit as good when eating it seated at the table like a civilized person instead of a crazed fan girl in a dark room on a couch.
But the pasta! This pasta deserves its own devoted fan base. It’s an addition to my growing collection of one-pot pasta dishes.
Those marvelous, glorious, fantastical meals that somehow come together in under thirty minutes but taste superior to dishes that require vast planning and the precision timing.
Ingredients
For the Buttery Herbed Bread Crumbs:
2 tablespoons butter
1 cup panko bread crumbs
3/4 teaspoon dried poultry seasoning blend
1/4 teaspoon granulated onion
1/4 teaspoon kosher salt
1/8 teaspoon granulated garlic
For the Pasta:
3 tablespoons olive oil, divided
12 ounces chicken sausage links (chicken apple or chicken sage sausages are good here), cut into 1/2-inch thick coins
12 ounces sliced shiitake mushrooms
2 small yellow cooking onions, trimmed of both ends, peeled, halved, and thinly sliced
4 1/2 cups chicken stock
1 pound shaped dry pasta (*See Notes)
4 cups chopped kale leaves (stems and center spines removed)
3 cups halved fresh cherry tomatoes, canned crushed tomatoes, or tomato puree
1/4 cup chopped fresh parsley, plus more for garnish
5 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons kosher salt, plus 2 pinches
Instructions
In a very large pasta pot or high-sided skillet, melt the butter over medium low heat.
Stir in the panko bread crumbs, poultry seasoning, granulated onion, kosher salt, and granulated garlic.
Stirring frequently, toast the breadcrumbs until they are fragrant and golden brown.
Transfer the bread crumbs to a bowl and set aside.
Return the pan to the burner, raise the heat to medium and add 1 tablespoon of the olive oil.
Swirl the pan, and add the sausage coins to the pan.
Cook the sausage for 2 to 3 minutes, or until the underside is golden brown, flip the coins and cook another 2 to 3 minutes, or until the second side is also golden brown.
Transfer to a separate bowl.
Return the pan to a medium high burner, drizzle in 1 more tablespoon of the olive oil, swirl to coat the pan, then add in the mushrooms and onions along with a two pinches of kosher salt.
Let them rest for 2 minutes before stirring, there may be golden brown edges to the onions and mushrooms.
Cook for one more minute, then add the chicken stock, pasta, kale, tomatoes, parsley, garlic, salt, and crushed red pepper flakes to the pan and stir.
Raise the heat to medium high to bring the mixture to a boil.
When it reaches a boil, drop the heat to medium low, stirring and tossing the contents of the pan frequently, cooking until much of the liquid has been absorbed and the pasta is tender.
If you find the liquid is evaporating too quickly, you can add more stock or water 1/4 cup at a time, until the pasta is tender.
Remove from the heat and serve, garnished with additional parsley, passing the bowl of Buttery Herbed Bread Crumbs at the table.
Cook’s Notes:
*Pick a longer cooking type of shaped pasta (in the 9-12 minute range according to the box) so that the pasta is done at about the same time as the kale. If you choose something fine or quick cooking (like angel hair) it will be overcooked and mushy by the time the kale is tender.
*Speaking of the kale, you must remove any tough stems or spines from the kale leaves before chopping. If you buy pre-washed and pre-cut kale, you’ll want to pick it over and remove the stems or spines, too. The leaves will cook to perfection in about nine to twelve minutes, but the stems and spines would take much longer!
*While I love to use Sweet Apple Chicken Sausage that I buy at Wegman’s, I’ve also had good results using Mild Italian Chicken Sausage, and Chicken Sage Sausage from other grocers.
© Copyright 2009-2014 · All Rights Reserved
By: Rebecca @ www.foodiewithfamily.com/
Today’s one-pot wonder tastes every bit as good when eating it seated at the table like a civilized person instead of a crazed fan girl in a dark room on a couch.
But the pasta! This pasta deserves its own devoted fan base. It’s an addition to my growing collection of one-pot pasta dishes.
Those marvelous, glorious, fantastical meals that somehow come together in under thirty minutes but taste superior to dishes that require vast planning and the precision timing.
Ingredients
For the Buttery Herbed Bread Crumbs:
2 tablespoons butter
1 cup panko bread crumbs
3/4 teaspoon dried poultry seasoning blend
1/4 teaspoon granulated onion
1/4 teaspoon kosher salt
1/8 teaspoon granulated garlic
For the Pasta:
3 tablespoons olive oil, divided
12 ounces chicken sausage links (chicken apple or chicken sage sausages are good here), cut into 1/2-inch thick coins
12 ounces sliced shiitake mushrooms
2 small yellow cooking onions, trimmed of both ends, peeled, halved, and thinly sliced
4 1/2 cups chicken stock
1 pound shaped dry pasta (*See Notes)
4 cups chopped kale leaves (stems and center spines removed)
3 cups halved fresh cherry tomatoes, canned crushed tomatoes, or tomato puree
1/4 cup chopped fresh parsley, plus more for garnish
5 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons kosher salt, plus 2 pinches
Instructions
In a very large pasta pot or high-sided skillet, melt the butter over medium low heat.
Stir in the panko bread crumbs, poultry seasoning, granulated onion, kosher salt, and granulated garlic.
Stirring frequently, toast the breadcrumbs until they are fragrant and golden brown.
Transfer the bread crumbs to a bowl and set aside.
Return the pan to the burner, raise the heat to medium and add 1 tablespoon of the olive oil.
Swirl the pan, and add the sausage coins to the pan.
Cook the sausage for 2 to 3 minutes, or until the underside is golden brown, flip the coins and cook another 2 to 3 minutes, or until the second side is also golden brown.
Transfer to a separate bowl.
Return the pan to a medium high burner, drizzle in 1 more tablespoon of the olive oil, swirl to coat the pan, then add in the mushrooms and onions along with a two pinches of kosher salt.
Let them rest for 2 minutes before stirring, there may be golden brown edges to the onions and mushrooms.
Cook for one more minute, then add the chicken stock, pasta, kale, tomatoes, parsley, garlic, salt, and crushed red pepper flakes to the pan and stir.
Raise the heat to medium high to bring the mixture to a boil.
When it reaches a boil, drop the heat to medium low, stirring and tossing the contents of the pan frequently, cooking until much of the liquid has been absorbed and the pasta is tender.
If you find the liquid is evaporating too quickly, you can add more stock or water 1/4 cup at a time, until the pasta is tender.
Remove from the heat and serve, garnished with additional parsley, passing the bowl of Buttery Herbed Bread Crumbs at the table.
Cook’s Notes:
*Pick a longer cooking type of shaped pasta (in the 9-12 minute range according to the box) so that the pasta is done at about the same time as the kale. If you choose something fine or quick cooking (like angel hair) it will be overcooked and mushy by the time the kale is tender.
*Speaking of the kale, you must remove any tough stems or spines from the kale leaves before chopping. If you buy pre-washed and pre-cut kale, you’ll want to pick it over and remove the stems or spines, too. The leaves will cook to perfection in about nine to twelve minutes, but the stems and spines would take much longer!
*While I love to use Sweet Apple Chicken Sausage that I buy at Wegman’s, I’ve also had good results using Mild Italian Chicken Sausage, and Chicken Sage Sausage from other grocers.
© Copyright 2009-2014 · All Rights Reserved
