Chicken Sausage & Mushroom Cavatappi

Name: Chicken Sausage & Mushroom Cavatappi with Scallions & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 oz Mushroom; 2 unit Scallions; 6 oz Pasta; 1 tbsp All-Purpose Flour; 6 3/4 oz Milk; 2 tbsp Cream Cheese; 2 tbsp Garlic; 3 tbsp Parmesan Cheese; Salt; Black Pepper; 2 tsp Olive Oil; 2 tbsp Butter; 9 oz Italian Chicken Sausage Mix; 1 tsp Cooking Oil

with Scallions & Parmesan

By Recipe0 System

If you’re mad for mushrooms, a fan of fungi, or crazy for creminis, this pasta will treat you right: it’s loaded with ’shroom slices. They’re the flavor backbone of this recipe, bringing all those deep, earthy flavors that you know and love. We’ve added springy cavatappi spirals, a creamy garlic herb sauce, and a sprinkling of Parmesan cheese (mushrooms, pasta, and dairy are pretty much best friends, after all). Get ready for this umami bomb to make waves at your dinner table.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

8 oz Mushroom
2 unit Scallions
6 oz Pasta
1 tbsp All-Purpose Flour
6 3/4 oz Milk
2 tbsp Cream Cheese
2 tbsp Garlic
3 tbsp Parmesan Cheese
Salt
Black Pepper
2 tsp Olive Oil
2 tbsp Butter
9 oz Italian Chicken Sausage Mix
1 tsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a medium pot of salted water to a boil. Wash and dry produce.

Trim and slice mushrooms into ¼-inch-thick pieces. (Skip if your mushrooms are pre-sliced!) Trim and thinly slice scallions, separating whites from greens.

Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage and cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes.

Turn off heat; transfer to a paper-towel-lined plate. Wash out pan.

Use pan used for chicken or sausage here.
3

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water, then drain.
4

While pasta cooks, melt 2 TBSP plain butter (4 TBSP for 4 servings) in pan used for mushrooms over medium-high heat. Add scallion whites and cook until just softened, 1 minute.

Add flour and cook, stirring, until lightly browned, 1-2 minutes.

Whisk in milk and 1⁄3 cup reserved pasta cooking water (½ cup for 4), breaking up any flour clumps. Simmer until slightly thickened, 3-4 minutes.
5

Stir cream cheese into pan with sauce until melted and combined.

Stir in mushrooms, drained cavatappi, and garlic herb butter. Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

Stir in chicken or sausage along with mushrooms.
6

Divide pasta between bowls and sprinkle with Parmesan and scallion greens. Serve.

Chicken Sausage is fully cooked when internal temperature reaches 165°.

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