Recipe: Chicken and Spicy Sausage with Pasta

This quick pasta dish makes great use of leftover chicken.

Chicken and Spicy Sausage With Pasta

Yield: 4 to 6 servings

4 tablespoons butter

6 to 8 ounces Andouille or other spicy sausage, thinly sliced

1 bunch green onions, sliced

1/2 red bell pepper, diced

2 cloves garlic, minced

4 tablespoons flour

2 cups chicken broth

1/4 teaspoon dried basil leaves

1 pound asparagus, trimmed, cut in 1-inch pieces

2 cups diced cooked chicken

1 cup heavy cream

1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes

Salt and pepper, to taste

Hot cooked fettuccine or similar pasta, or rice or grits

Heat butter in a medium saucepan over medium heat; add sliced sausage and sauté until browned. Add the onion, bell pepper, and garlic and continue cooking, stirring, for 1 minute. Add the flour and stir until well blended.

Gradually stir in chicken broth and basil; bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes. Add asparagus; cover and simmer for 5 to 7 minutes, until asparagus is just tender. Add the chicken and cream; heat just to a simmer. Stir in parsley and salt and pepper to taste. Serve over hot cooked pasta, rice, or grits.

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