Shortcut Chicken Sausage Pesto Pasta with Spinach

Creamy chicken sausage spinach pasta flavored with pesto and lemon is guaranteed to be a weeknight dinner hit. Within 30 minutes you'll be enjoying a heaping plate of fettuccine, browned juicy chicken sausage medallions, and fresh spinach all in simply made, creamy parmesan pesto sauce.

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Melissa Erdelac

Ingredients

12 ounces (340.2 g) dried fettuccine regular or gluten free
8 ounce (226.8 g) bag fresh spinach
½ tablespoon (0.5 tablespoon) olive oil
12 ounce (340.2 g) chicken spinach sausage sliced into 1" medallions
2 tablespoons (2 tablespoons) butter
¾ cup (181.5 g) half and half
zest of 1 lemon
pinch ground nutmeg
½ teaspoon (0.5 teaspoon) salt
¼ cup (62 g) prepared pesto
¾ cup (75 g) freshly grated parmesan cheese
fresh ground pepper

Instructions

Bring a large pot of water to a boil. Add the pasta and cook as label directs for "al dente." Just before pasta is done cooking, remove about ½ cup of pasta water and set aside. Add the spinach, give a brief stir to wilt, and drain pasta with spinach.
12 ounces dried fettuccine, 8 ounce bag fresh spinach
While pasta is boiling, heat the olive oil in a large deep skillet over medium high heat. Once it's hot, add the chicken sausage medallions and sauté for 5 minutes, or until golden brown on each side. Remove sausage to a plate. Cover with foil to keep warm.
½ tablespoon olive oil, 12 ounce chicken spinach sausage
Lower the temperature of skillet to medium low and melt the butter. Add the half and half, lemon zest, nutmeg, salt, and pesto. Bring the liquid to a simmer and add drained pasta with spinach. Add the parmesan and use tongs to toss and coat pasta in sauce. Season with more salt and pepper, if desired.
2 tablespoons butter, ¾ cup half and half, zest of 1 lemon, pinch ground nutmeg, ½ teaspoon salt, ¼ cup prepared pesto, ¾ cup freshly grated parmesan cheese
If you need to loosen the sauce to coat the pasta, stir in just enough pasta water until the sauce thins out. Stir in cooked sausage. Divide among plates and top with more parmesan and pepper, if desired.

Notes

Recipe adapted from Food Network

Nutrition