12 ounces sweet or spicy Italian chicken sausage links,* casings removed 2 garlic cloves, thinly sliced 8 ounces regular or gluten-free short pasta, such as shells, penne rigate or rigatoni ...

A creamy pasta bake with all the best thingsThis dish checks every comfort food box—tender chicken, sweet cherry tomatoes, ...

Add the flour to the sausage, sprinkling it evenly. Cook for about 30 seconds over medium high heat then turn the heat to medium-low. Add the chicken broth, Italian seasoning and pepper.

Add apples, shallots, sugar and remaining 1/2 teaspoon salt and cook, stirring frequently, until tender and lightly browned, about 5 minutes. Stir in lemon juice. Serve with grits and sausages.

Technique tip: It’s important to save 1 cup pasta water for the finished sauce. Swap option: Any variation of sausage works, from andouille to chicken-apple sausage. Did you make this recipe?

This recipe is a protein powerhouse sure to satisfy your hunger, health, and taste buds. ... Cut chicken apple sausage into 1/2-inch rounds. Cut chicken into 1-inch strips.

Transfer rigatoni and 1 cup of Swanson® Chicken Broth that the pasta was boiling into saute pan along with escarole, lemon and walnuts. Cook for 2-3 additional minutes until rigatoni is al dente.