Penne with Chicken Sausage, Asparagus and Spinach

Summary
Prep time	15 min
Cook time	~20 min
Source	Daryl
Yield / serves	4-6 servings
Rating	Very good

Ingredients

• 2 T unsalted butter
• 1/2 c finely chopped onion
• 2 cloves garlic, minced
• 3/4 c white wine
• 16 oz penne
• 1 lb asparagus, cut into 1" pieces
• 4 c chicken broth/stock
• 8 oz tomato sauce
• 1 t dried marjoram
• 1 t red pepper flake
• 1/2 c heavy cream
• 1/2 lb chicken sausages, sliced
• 4 oz fresh spinach
• 2 T fresh basil
• 2 t fresh lemon juice
• sea salt
• fresh ground pepper

Preparation

Melt the butter in a 12" saute pan over medium low heat. Add the onion and garlic, and stir frequently until softened. Increase heat to medium high and add the asparagus to saute them for about 1 minute (just to get a little browning at the edges). Add the white wine to deglaze the pan, and reduce the wine for another minute.

Add the penne, chicken stock, tomato sauce, marjoram, and red pepper flake. Bring to a boil, then cover, reduce heat and simmer for 11 minutes, or until pasta is al dente.

Uncover and mix in the heavy scream and chicken sausages.

Stir in the basil and spinach until the spinach is wilted. Add in the lemon juice, and salt and pepper to taste.