Description
This creamy chicken and spinach fettuccine is a hearty dish perfect for any weeknight meal.
Ingredients
Scale
- 12 ounces dried fettuccine (regular or gluten free)
- 8 ounces fresh spinach
- ½ tablespoon olive oil
- 12 ounces chicken spinach sausage (sliced into 1″ medallions)
- 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
- 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.
- 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.
- 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.
- 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
- Feel free to add more vegetables or adjust the seasoning to your taste.
- This dish can be served with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg