4 links (12 ounces) cured or smoked chicken sausage links, cut into 1/3-inch rounds
1 (16-ounce) bag chopped frozen spinach, thawed and well drained
2 tablespoons soy sauce (low-sodium if preferred)
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can diced tomatoes, drained (I used the basil, garlic, oregano)
Freshly ground black pepper
1 cup grated Parmesan cheese
1 medium onion, diced
Preheat oven to 375°F. Lightly grease a 9- by 13-
inch glass baking dish with olive oil. Cook pasta
according to package directions in salted water.
Drain and reserve.
In a large skillet or Dutch oven, heat olive oil
over medium heat. Add onion and cook until
slightly translucent. Add garlic, and sauté until
fragrant, 30 to 60 seconds. Add sausage and sauté
until beginning to brown, about 5 minutes. Add
spinach. Stir to combine and heat through. Add soy
sauce. Stir to combine. Taste, adding more soy
sauce if necessary. Add pasta, chickpeas,
tomatoes, and pepper to taste. Stir again. Add
Parmesan. Stir one last time.
Pour mixture into prepared glass dish and bake until
pasta and cheese begin to brown on top, about 25
minutes. Remove and cool 5 minutes. Serve.
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