With the start of a new year comes resolutions of course. One of my resolutions this year is to try new things, whether it be food or experiences. You’d think trying something like chicken apple sausage isn’t a big deal, but there was a time that I would NEVER willingly pick out chicken apple sausage for a dish. Low and behold, IT IS AMAZING AND I WISH I COULD SHAKE ‘PAST ME’ FOR PASSING THIS STUFF UP!
Another thing I am aiming to do more of this year is create meals designed specifically for two people. I am always finding recipes for 4 or more people and while a lot of them can be cut in half, sometimes they are hard to make for just two people. OR I have TOO MUCH left over, even for us to eat again the next day. That is where this new series “Dinner for Two” comes in, showcasing original recipes and those I find on Pinterest and love.
In my search for new things to bring to meals, I decided to start with something that I know I wouldn’t mess up (at least not too bad)….pasta. As an Italian, I better be able to make pasta!
Knowing that I was cooking a meal for two, I wouldn’t need a whole box of pasta. Which is a good thing, because I found two open boxes just waiting to be used up. Penne or farfalle? PENNE? FARFALLE? It was a toss-up, but the farfalle won. And let me tell you, half a box of [mini] farfalle made MORE than enough for two people. We have lunch for tomorrow and I am not sad about it!
As my hankerin’ for a hearty pasta dish continued to grow, I looked through the refrigerator for other things to put together with the farfalle and chicken apple sausage. I love a creamy, cheesy sauce made from heavy cream and fresh parmesan. Lucky me, I had both in the fridge… I mean JUST enough cream! And I had recently bought some grated parmesan for a recipe earlier this week so there was still plenty left in the jar. (See below for the cheese I bought.)
Getting excited that I had so many ingredients on hand already, I continued my hunt for other things to add. WHITE WINE! Because, why not? An unopened bottle of white wine is the perfect thing to bring a nice flavor to the sausage and the sauce.
I popped back into the pantry for some olive oil and chicken bone broth, which I always make sure to have 1 or 2 cartons of at all times. I chose to use bone broth for the rich flavor and benefits such as collagen and protein. Then I grabbed some salt and pepper from the spice cabinet and I was ready to rock and roll.
This recipe came together so easily. Did I mention it took maybe 15 minutes total?? YES PLEASE! Looking back, I wish I had put MORE sausage and next time I think I will add some yellow onion. But it was delicious just as it was and it would be super easy to brown up some more sausage slices to add to the pasta for lunch tomorrow.
1/2 package mini farfalle (or regular size if you wish)
1 tbsp. extra virgin olive oil
1/2 package chicken sausage, sliced into rounds
1/4 cup white wine
1/4 cup bone broth
3/4 cup heavy cream
1/4 cup grated parmesan cheese
salt and pepper to taste
parley and red pepper flakes for garnish (optional)
Step 1: In a medium pot boil water for the pasta, enough for half a box. Cook according to directions on box.
Step 2: As pasta cooks, heat olive oil in a large pan or skillet. Sauté the chicken apple sausage for 4-5 minutes, until golden brown.
Step 3: Deglaze the pan with white wine and reduce until most of the wine has evaporated. Add in chicken bone broth, heavy cream, and salt and pepper. Stir and bring to a simmer.
Step 4: After pasta is done cooking, drain and toss into the sauce. Let the pasta cook in the sauce for another minute or so. Use tongs to make sure to mix up the pasta and sausage and coat the pasta really well in sauce.
Step 5: Remove the pan from the heat and fold in the parmesan cheese. You can garnish with chopped parsley and a some red pepper flakes for an added punch of flavor! Serve immediately.
“Food is essential to life; therefore, make it good.”S. Truett Cathy
If you enjoyed this dish, check out this other delicious recipe:
Baked Turkey Meatballs
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