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| Asiago-Fennel Chicken Sausage, Fennel, and Portobello Mushroom |
For some reason the chicken sausage I used (Sagg's) really stuck to my stainless saute pan (and I do know how to use one properly ;). So, next time I will use a non-stick pan to avoid having to spend 23 minutes scrubbing.
- Brown sausage pieces; remove and set aside.
- olive oil
- chicken sausage, cut into bite-size pieces (I used Sagg's Fennel and Asiago Chicken Sausage)
- Saute fennel and mushrooms with a little salt and pepper. Add fennel seeds.
- 1 fennel bulb, cleaned and thinly sliced
- 1 portobello mushroom, sliced into bite-size pieces
- kosher salt
- pepper
- crushed fennel seeds
- Return cooked sausage and add cream. Gently simmer until thickened. Add a little starchy pasta water if needed.
- 1/2 cup heavy cream
- ~ 1 cup chicken stock or starchy pasta water, as needed
- Turn off heat. Add a little grated parmesan. Add spinach and gently stir.
- grated parmesan
- 2 cups, fresh spinach leafs, coarsely chopped
- Toss with al-dente linguine. Garnish with grated parmesan and fennel fronds.
- grated parmesan
- fennel fronds, chopped
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