This quick pasta dish makes great use of leftover chicken.
Chicken and Spicy Sausage With Pasta
Yield: 4 to 6 servings
4 tablespoons butter
Sign Up and Save
Get six months of free digital access to The Idaho Statesman
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.