Chicken & Pheasant Florentine Pasta made with Charcutnuvo Chicken Phesant or Organic Chicken Spinach
- 2 tbsp olive oil
- 1 10-12 oz package of Charcutnuvo Chicken & Pheasant with Spinach Sausage or Organic Chicken Spinach Sausage, or a mixture of both (sliced)
- 1 lb bowtie pasta
- 2 cups baby spinach
- 1 8 oz bottle of sundried tomatoes
- 3 garlic cloves (minced)
- 1/2 cup half and half
- 1/4 cup mozzarella cheese
- 1/2 cup parmesan cheese (grated)
- Pinch of Salt
In a large stockpot, bring water to boil and cook pasta according to package instruction. Drain and set aside.
Meanwhile, in a large non-stick skillet, add 1 tbsp olive oil and bring to medium-high heat. Add Pheasant and Chicken, and cook until lightly browned, about 3-4 minutes. When the chicken sausage is browned, remove from the skillet and set aside on a plate.
Add the second tbsp of olive to the skillet. Toss in sundried tomatoes and garlic. Cook, stirring occasionally for about 5 minutes.
Pour half and half over the tomatoes and stir. Sprinkle in cheeses and stir until they’re melted and have formed a sauce. Feel free to thin out the sauce by adding a little more half and half, or make it thicker with a little more cheese.
Add spinach to the skillet and stir until it just begins to wilt.
Stir in cooked pasta and chicken sausage. Toss to coat pasta and distribute ingredients evenly,
Serve hot and enjoy!