French Apple Chicken Sausage Pasta

Apples are everywhere right now!  I would say they still take second seat to pumpkin EVERYTHING when fall rolls around but nonetheless, what is fall without apples?

I couldn’t leave the grocery store without stocking up on all kinds of fresh apple goodness!  To make my apple game even stronger, I stopped by the deli counter at Sprouts and picked up some French apple chicken sausage.  I have played around with different dinner ideas using this type of sausage but there is one recipe I always fall back on.

French Apple Chicken Sausage Pasta…

French Apple Chicken Sausage Pasta

This dish is perfect for a busy weeknight meal, which in case I haven’t mentioned in previous posts is a must-have in my busy home.  It’s nutritious and full of flavor, and it can be prepared in 30 minutes or less! #winning

Whole wheat penne rigate pasta is tossed with sauteed French apple chicken sausage, white beans, spinach, fresh apple, and sweet potato chunks and voila!

 

Let’s get started!

First, start by cooking the penne rigate pasta in boiling water until al dente.  When finished, drain and set aside.  You can use any type of pasta really, but I have found that shorter types of pasta work better for some reason in this dish.  Be creative!

Next, remove the sausage from its casings and saute with chopped onion in 1-2 tablespoons of olive oil over medium-high heat until sausage is no longer pink.  

 

Add the cut-up apple chunks and garlic and cook until apple is tender about 5 minutes.

Now, add the pre-roasted sweet potato chunks along with a 15 oz. can of great northern beans, which have been drained and rinsed.  The beans add to the creamy texture and add in fiber, a definite win in my book! 

Lastly, add in 1 cup of chicken broth, 1 cup of half and half, and 8 ounces of spinach.  (I used a power green mix, which consisted of baby spinach, chard, and kale. ) Toss gently until spinach is wilted, about 1 minute.

Next, add the sausage mixture into the pot of pasta and combine, adding 1/3 cup of either grated parmesan cheese or shredded.  (I used shredded because I was out of grated parm and didn’t want to run back to the grocery store for the 3rd time today!)  Add more half and half or chicken broth at this point if a creamier texture is desired.  Season with salt and pepper.

That’s it.  Serve and enjoy the tastes of fall!  You have successfully prepared a delicious fall meal without using pumpkin!

 

French Apple Chicken Sausage Pasta
All the tastes of fall
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Ingredients
  1. 1lb whole wheat penne rigate pasta
  2. 1-2 Tablespoons extra virgin olive oil
  3. 1 lb. French Apple Chicken Sausage, casings removed
  4. 1 small onion, chopped
  5. 1 apple, chopped
  6. 4 cloves garlic, minced
  7. 1 teaspoon red chili pepper flakes (optional)
  8. 15oz can Great Northern Beans, drained and rinsed
  9. 1 medium sweet potato, pre-roasted and cut into small chunks
  10. 1 cup chicken broth
  11. 8 oz baby spinach, or power green mix
  12. 1/3 cup freshly grated parmesan cheese
  13. salt and pepper to taste
Instructions
  1. Cook the penne rigate pasta in boiling water until al dente. When finished, drain and set aside.
  2. Remove the sausage from its casings and saute with chopped onion in 1-2 tablespoons of olive oil over medium-high heat until sausage is no longer pink.
  3. Add the cut-up apple chunks and garlic and cook until apple is tender about 5 minutes.
  4. Add the pre-roasted sweet potato chunks along with a 15 oz. can of great northern beans.
  5. Add in 1 cup of chicken broth, 1 cup of half and half, and 8 ounces of spinach. Toss gently until spinach is wilted, about 1 minute.
  6. Next, add the sausage mixture into the pot of pasta and combine, adding 1/3 cup of either grated parmesan cheese or shredded.
  7. Add more half and half or chicken broth at this point if a creamier texture is desired.
  8. Season with salt and pepper.
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