Salteño de salchicha de pollo y beicon

Ingredientes

• 12.8 ounce chicken sausage (like Savory Kitchen brand)
• 3 cup broccoli
• 2 tablespoon butter (salted)
• 2 teaspoon fresh garlic (minced)
• 1/2 cup low-carb tomato sauce (like rao's)
• 1/4 cup dry red wine
• 1/2 teaspoon crushed red pepper flakes
• 3 cup spinach
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1/2 cup parmesan cheese

Preparación

1. 1

   Slice your chicken sausages into 1/8″ – 1/4″ slices. Add your sliced sausage to a pan over high heat. Keep them there until they start sizzling a lot.

2. 2

   Start heating up water in a pan for your broccoli on high heat. You want to bring this to a boil before adding the broccoli. Add your broccoli florets to the boiling water and let it cook for 3-5 minutes, depending on how you like it done. I normally do it for around 3 and a half minutes to keep the broccoli pretty hard. When we add it to the sausages later, it will cook a bit more and soak up some more flavor. Once your broccoli is finished, drain the water and set aside.

3. 3

   Stir and flip the sausages, so that they can brown on the other side.

4. 4

   Once the sausages have browned, move them to one side of the pan. On the empty side of the pan, add your butter.

5. 5

   Once the butter has started to melt, add minced garlic and sautee it in the butter for 1 minute or until browned.

6. 6

   Stir the garlic, butter, and chicken sausages together well.

7. 7

   Add your broccoli to the sausages and mix the butter onto the broccoli.

8. 8

   Add tomato sauce, red wine, and red pepper flakes to the broccoli and sausage.

9. 9

   Mix the sauce together well with the broccoli and sausage.

10. 10

    Add raw spinach to the top of the dish. Slowly stir it in as it wilts down.

11. 11

    Continue stirring in the spinach as it wilts, and then simmer for 5-10 minutes, allowing the wine to cook down. Serve with Parmesan cheese and enjoy!