Recipe|Chicken sausage with tomatoes, spinach & penne

 

Hello Sunday night! The weather here has been beautiful this weekend and this mama is tired!

 

I posted this delish looking dinner on Facebook the other day and had a few friends ask for the recipe. I first got it from my friend K10 and also found it on the Clean Eating Magazine site - great place to find recipes! I was missing a few ingredients so I just made do with what I could. I also added extra veggies and I didn't use pepper flakes. By the way...how good does onion sautéing in the pan smell? I love it.

 

Ok so lets get on with it. Let me know if it's going on your meal plan this week!

 

Ingredients

8 oz whole-wheat penne pasta

Olive oil cooking spray

3 3-oz all-natural, fully cooked low-fat chicken sausages, halved lengthwise and sliced

1/2 tbsp olive oil

1 small onion, chopped (any variety)

Pinch sea salt

2 pinches fresh ground black pepper or to taste, divided

2 to 3 cloves garlic, finely chopped

1/4 tsp red pepper flakes, or to taste

1/2 tbsp double-concentrated tomato paste (from tube)

1 1/3 cups jarred or boxed chopped tomatoes (TRY: Pomi Chopped Tomatoes)

7 oz baby spinach

1 oz low-sodium Parmesan cheese, grated

Directions

1. Cook penne to al dente according to package directions. Drain and return to pot. Set aside.
2. Meanwhile, heat a large skillet on medium-high and coat with cooking spray. Add sausage and cook, stirring occasionally, until lightly browned and heated through, about 5 minutes. Transfer to a small bowl and set aside.
3. Add oil to skillet and heat on medium-high. Add onion and season with 1 pinch each salt and black pepper. Cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Add garlic, pepper flakes and tomato paste and cook, stirring frequently, for 2 minutes. Add tomatoes and bring to a simmer. Reduce heat to medium-low and gently simmer, stirring occasionally, until slightly reduced, 1 to 2 minutes. Add half of spinach, stirring until beginning to wilt. Stir in remaining spinach and simmer until tender and most liquid has evaporated, 2 to 4 minutes. Season with a pinch of black pepper.
4. To pot with pasta, add tomato mixture, stir well to combine and cook on low until heated through. Spoon into serving bowls and top with Parmesan, dividing evenly. Serve immediately.

 

XO-SP