Italian Chicken and Sausage Pasta

Ingredients

• 12 oz penne pasta (One box; the video shows gluten-free penne. Cook according to package directions.)
• 2 large chicken breasts (Diced into 1-inch pieces.)
• 1 small onion (Diced into bite-sized pieces.)
• 1 lb ground Italian sausage (The source says the sausage is fully cooked before removing it from the pan.)
• salt and pepper (To taste, for seasoning the chicken.)
• 1 tbsp garlic (The source does not specify whether it is minced or prepared garlic.)
• 1 cup chicken broth
• 4 tbsp butter
• 1 tsp dried basil
• 1 tbsp Italian seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 0.5 tsp salt and pepper (The source says “a half teaspoon of salt and pepper,” without specifying whether this is 1/2 teaspoon of each or a combined amount.)
• fresh spinach (Use about half a bag; wash before adding.)
• 0.75 cup freshly shredded Parmesan cheese

Steps

1. 1

   Cook 12 ounces (one box) of penne pasta according to the directions on the package. Drain when fully cooked and set aside.

2. 2

   While the pasta cooks, dice two large chicken breasts into 1-inch pieces.

3. 3

   Dice the small onion into bite-sized pieces.

4. 4

   Place a large skillet over medium-high heat. Brown the ground Italian sausage until cooked through, then remove the sausage from the pan. Leave the extra grease in the skillet for cooking the chicken.

5. 5

   Season the diced chicken with salt and pepper to taste, then add it to the skillet. Cook until the chicken is about 50% cooked.

6. 6

   Add the diced onion to the partially cooked chicken and continue cooking them together.

7. 7

   Add 1 tablespoon of garlic and cook for another 30 seconds.

8. 8

   Return the cooked Italian sausage to the skillet.

9. 9

   Add 1 cup of chicken broth and 4 tablespoons of butter to the chicken and sausage mixture.

10. 10

    Add the dried basil, Italian seasoning, onion powder, garlic powder, and the stated half-teaspoon salt-and-pepper seasoning.

11. 11

    Wash the fresh spinach, then add about half a bag to the skillet.

12. 12

    Cover the skillet, reduce the heat to medium-low, and cook for about 2 to 3 minutes, until the spinach is wilted.

13. 13

    Add the cooked penne pasta and about three-quarter cup of freshly shredded Parmesan cheese to the skillet. Stir to combine and serve.

Notes

The source does not specify the size of the spinach bag, the exact amount of pepper in the final seasoning, or a serving size. It also does not provide a final simmering time after the pasta and Parmesan are added.

Nutrition per serving

• main
• pasta
• Italian-inspired
• weeknight meal
• stovetop
• chicken
• sausage
• comfort food