Cremige Pasta mit Hähnchen, Spinat und Pilzen

Zutaten

• 2 cups whole wheat bow-tie pasta or regular
• 4 Tbsp. olive oil, divided
• 12-14 oz. mild Italian chicken sausage, removed from casing
• 2 Tbsp. unsalted butter
• 12 oz. cremini or white mushrooms, thinly sliced
• 1/4 cup minced shallots
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 2 Tbsp. all-purpose flour
• 1 cup whole milk
• 1 cup chicken broth, homemade or store bought
• 2 Tbsp. basil pesto, homemade or store bought
• 2 oz. fresh baby spinach, about 2 cups
• Fresh chopped parsley or basil, optional, for garnish

Zubereitung

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside. No need to rinse.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned on the outside, about 5-7 minutes. Transfer to a plate and set aside.

3. 3

   In the same skillet, add the butter and remaining olive oil. Once hot and shimmering, add the mushrooms and shallots. Season with a pinch of salt and pepper. Let them cook undisturbed for 5 minutes to develop color, then stir and continue cooking another 3-5 minutes, until the mushrooms are tender.

4. 4

   Add the garlic and oregano, and cook for about 30 seconds, just until fragrant. Sprinkle in the flour and stir constantly for 1 minute to create a light roux.

5. 5

   Slowly whisk in the milk and chicken broth. Season again with salt and pepper. Bring to a gentle simmer, then return the sausage to the pan. Cook 3-4 minutes, stirring occasionally, until the sauce thickens slightly and the sausage is cooked through.

6. 6

   Stir in the pesto, then fold in the spinach. Cook just until the spinach wilts, about 1-2 minutes.

7. 7

   Add the cooked pasta and toss until everything is well coated in the sauce. Serve warm, garnished with fresh parsley or basil if you’d like.