Chicken Sausage and Mushroom Penne
Rating
Chicken sausage and mushroom penne is the easiest, most delicious one skillet dinner you'll ever make.
Ingredients
- kosher salt
- 1 lb. penne rigate
- 1 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 12-oz. package chicken sausage
- 12 oz. mushrooms, cut into ¼" slices
- Freshly ground black pepper
- ½ c. diced onion
- 3 cloves garlic, minced
- ¼ c. dry white wine
- 1 c. low-sodium chicken stock
- ¼ c. heavy cream, at room temperature
- 1½ c. freshly grated Parmesan
- 5 oz. baby spinach
- ¼ c. chopped fresh parsley, plus more for garnish
Instructions
- Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water and set aside.
- In a large sauté pan over medium-high heat, drizzle oil and sear chicken sausage until golden brown on all sides, 2 to 3 minutes. Transfer to a plate to cool; cut into ¼" slices and set aside.
- Meanwhile, add 1 tablespoon oil and spread out mushrooms evenly in the pan; let brown on one side for 3 minutes. Season with salt and pepper. Add onions and garlic and sauté until softened, 3 to 4 minutes. Add wine, chicken stock, and heavy cream; simmer until slightly thickened and reduced, 5 to 7 minutes. Toss in sausage with any leftover juices, then add Parm, spinach, and parsley.
- Drain pasta and stir into sauce. (Add additional pasta water in small increments as needed if sauce is too thick.) Garnish with parsley and serve immediately.
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