One-Pot Spinach Artichoke Chicken Pasta

 

This recipe comes from TheKitchn and it's the next one in my one-pot meals series (if you will).  The only chicken sausage I could find at the store was a breakfast one.  In hindsight, I should have probably just gotten one of the usual summer sausages and not worried about it not being chicken.  The boyfriend didn't love it, but that may have been related to the sausage.  I liked it and loved that it was only one pot!  It also came together really quickly!  Also, I did not use the optional parmesan rind.

YIELDServes 4

PREP TIME5 minutes

COOK TIME8 minutes to 10 minutes

INGREDIENTS

• 12 ounces cooked chicken sausage
• 1 (12-ounce) jar quartered, marinated artichoke hearts
• 4 1/2 cups water
• 12 ounces dried linguine pasta
• 1 Parmesan cheese rind (optional)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 bunch fresh spinach
• 1 cup grated Parmesan cheese

INSTRUCTIONS

1. Cut 12 ounces chicken sausage into 1/2-inch thick rounds and drain 1 jar marinated artichokes hearts. Place both in a large, straight-sided skillet. Add 4 1/2 cups water, 12 ounces dried linguine, 1 Parmesan cheese rind if desired, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper.

2. Bring to a boil over high heat (this will take about 5 minutes). Boil, stirring and turning the pasta with tongs occasionally to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. In the last 2 minutes of cooking, add 1 bunch spinach.

3. Remove from the heat. Remove the Parmesan rind, add 1 cup grated Parmesan cheese, and toss to combine. Taste and season with more salt as needed.