Introduction: Creamy Spinach Artichoke Linguine

Skip the green-dyed foods this St. Paddy’s Day and celebrate with naturally green Spinach Linguine with a Creamy Chicken Sausage Artichoke Sauce!

Step 1: Ingredients

1 package spinach linguine

1 tbsp olive oil

1 pound mild Italian chicken sausage, removed from casings

2 cloves garlic, minced

5 oz baby spinach

10 artichoke hearts

salt and pepper, to taste

1 cup chicken broth

4 tbsp Heavy Cream Powder

1 tbsp flour

red pepper flakes (optional)

parmesan cheese

Step 2: Step 1

  1. In a large pot, boil water and cook linguine (al dente) as directed on package.
  2. In a separate saucepan, heat olive oil over medium heat. Add the chicken sausage and cook, breaking it apart. Add the garlic and cook another 2 minutes.

Step 3: Step 2

  1. When the sausage is fully cooked, add the spinach, artichoke hearts, salt, and pepper.
  2. In a measuring cup, whisk together the chicken broth and powdered heavy cream. Add the mixture to the saucepan and bring to a boil, stirring occasionally.

Step 4: Step 3

  1. Sprinkle flour over sauce and incorporate. Stir until sauce slightly thickens.
  2. Once linguine is cooked, drain and add to the saucepan. Toss pasta to coat with sauce.

Step 5: Enjoy!

To serve, sprinkle with red pepper flakes and parmesan cheese.