I bought some delicious chicken sausage from Costco a few days ago with the intention of making Lexi’s Clean Kitchen’s Shakshuka. Unfortunately, I thought I had diced tomatoes but we’re out. I had to improvise last night and it turned out delicious!
Chicken Sausage with Penne and Broccoli
- 1 package (4 links) Chicken Sausage, sliced into rounds
- 4 cups broccoli florets
- 1 lb Penne
- 1 medium onion, diced
- 1 small bell pepper, diced
- 1 tbsp olive oil
- 1 cup heavy cream
- 1/2 cup + 2 tbsp (separated) freshly grated Parmesan
- Salt and Pepper to taste
- In a large pot, generously salt water. Set on high and wait for a boil.
- While waiting for the water, heat oil in a large skillet. Once hot, toss in chicken sausage. Cook until browned (3-5 minutes). Remove and place into a bowl.
- Once water is boiling, pour in broccoli. Cook for 4 minutes until cooked but still crisp. Remove the broccoli with a slotted spoon and put it into the bowl with the sausage. Add in penne. Follow directions on box until al dente.
- Back in the skillet, add onion, bell pepper, salt, and pepper. Cook until soft, about 6 minutes, on medium heat. Lower the heat to medium-low and add in cream and 1/2 cup of Parmesan. Cook while stirring for about 3 minutes or until slightly thickened. Add in broccoli and sausage and mix until well combined.
- When penne is al dente, reserve 1/2 of cooking liquid, then drain pasta. Add reserved liquid and penne to the skillet. Stir to combine.
- Add 2 tbsp Parmesan on top and serve hot.
There are a bunch of modifications you can make to this recipe. I meant to throw spinach in at the end but forgot. Also, the green pepper can be omitted. I only used it because we had one ready in our garden and my 6 year old loves when we use food from the garden. I think garlic would be a good addition and will likely add it next time.
This weekend Costco has Australian lamb chops on sale. I’ve never cooked lamb. I don’t know much about it other than it goes well with rosemary and thyme. I have no idea what makes an Australian lamb chop different from any other lamb chop other than the county it comes from… I’m feeling like I should do some research now.
Anyways, I bought them. I made them. They were delicious. I roasted butternut squash with apples and raisins to go with the chops. Also delicious. I’ll post that recipe soon.
For now, here’s how the chops went down:
- 8-10 Australian lamb chops
- 1/4 cup olive oil + 1tbsp for cooking
- 4 garlic cloves, minced
- 2 tbsp fresh thyme, roughly chopped
- 2 tbsp rosemary, lightly ground (picture below)
- Place all the ingredients into a gallon plastic bag. Let it marinate a minimum of 30 minutes at room temperature. I placed mine in the refrigerator for 90 minutes then took it out 30 minutes before cooking.
- Heat oven to 400*.
- Heat a cast iron skillet with a tablespoon of oil. When it’s hot, place chops in. Brown on each side for about 3 minutes.
- Place in the oven for 10 minutes.
- Take out of oven and let rest on a plate, not in cast iron.
GRinding the rosemary
I forgot to take a picture of the finished product. 😦 I promise it looked and tasted delicious!
For Valentine’s Day I made heart-shaped chicken nuggets. I’m not a great Pinterest mom but occasionally I impress myself. 😉
This recipe is from a friend of mine. It’s simple, delicious, and healthy. The kids and I devoured them. Served with sweet potato fries and spinach, it makes a great meal.
Sweet Potato Chicken Nuggets
- 1/3 cup rolled oats
- 1/2 cup flax meal
- 2 tbsp Parmesan cheese
- 1 tsp garlic powder
- 1tsp onion powder
- 1 lb. chicken breasts
- 1 small sweet potato, steamed and skin removed
- 1 garlic clove
- Seasonings of your choice – I use salt, pepper, garlic powder, onion powder, basil, oregano, and parsley
- Preheat oven to 375*F. Line a baking sheet with parchment paper.
- Pour oatmeal into a food processor and grind about 20 seconds. I like when some pieces are still large and some are very fine. Pour into a bowl. Mix in flax meal, cheese, onion and garlic powder. Set aside. (This will be your breading.)
- Into the food processor, put chicken breasts, sweet potato, garlic clove, and seasonings. Blend this together until well combined.
- (Here comes the gross part!) Spoon out 1 spoonful of chicken nugget mixture and put into breading. Roll it around until completed covered.
- Place chicken nugget onto parchment lined baking sheet. You can now shape it into any shape you’d like. Continue this process until all the chicken nugget mixture is gone.
- Place in the oven for 18-20 minutes, flipping halfway through.
I hope you likes these as much as my kids and I do! You can also easily add in some hidden vegetables. I think carrots and cauliflower would taste good. I thought about adding beets to make them red but opted to leave them out this time. If your kids don’t mind seeing green flecks in their food (my 6 y/o does) some spinach, kale, or broccoli could totally be added to the mixture.