Penne with Spicy Chicken Sausage, Beans, and Greens Recipe - Bush’s Best

Penne with Spicy Chicken Sausage, Beans, and Greens

Recipe By: amanda1432   Photo By: Shannon M
Write a Review | Read Reviews (37)
Sweet grape tomatoes, peppery arugula, and creamy goat cheese get tossed with spicy chicken sausage, pasta, and cannellini beans for a flavor packed treat.
 
  • Prep: 15 Minutes
  • |
  • Cook: 15 Minutes
  • |
  • Total: 30 Minutes
 
4
 
 
  • 8 ounces penne pasta
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  • 4 links spicy chicken andouille sausage
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  • 2 tablespoons olive oil
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  • 3 cloves garlic, crushed
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  • 1/3 cup pesto
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  • 1/2 cup white wine
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  • 1 (15 ounce) can cannellini beans, undrained
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  • 3 cups torn arugula leaves
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  • 1 pint grape tomatoes, halved
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  • salt and freshly ground black pepper to taste
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  • 4 ounces crumbled goat cheese
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  1. Bring a large pot of lightly salted water to a boil. Place penne in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  2. In a skillet over medium heat, cook the sausage until evenly brown. Cool and slice.
  3. Heat the oil in a large pot over medium heat, and cook the garlic 1 minute, until lightly browned. Mix in sausage, pesto, and white wine. Cook and stir until heated through. Mix in beans with liquid and arugula, and cook until arugula is wilted. Stir in the tomatoes, and cook until heated through. Toss with pasta, season with salt and pepper, and top with goat cheese to serve.
Nutrition Information
 
 
More Reviews (37)
Reviewed By: augatamanda
Me and my boyfriend loved this. Took about 30 mins. Instead of the chicken sausage I jus,t sauteed two chicken breasts that were chopped. added olive oil to the mix, used 3 cloves for 3 servings instead of white wine I used chix broth along with about 4 oz of red wine. I didnt use any beans, I added mushrooms, red pepper, a lot of pepper, oregano, lime juice just a splash though, about 4 basil leaves shredded, 1/4 of an onion, and rosemary. cooked everything seperately. after the chicken was made I threw it into the mix. put pasta on the plate, fished out the mix and then got a ladel and spooned on the sauce. absolutely amazing. I recommend about 3 oz of goat cheese per serving... and I did not use pesto, just other herbs. I felt pesto and goat cheese would have made it too strong.
Reviewed By: pipyskweek
Yummy & easy!
Reviewed By: Jess
I thought this was very good. I used spinach and feta since that is what we had in the house. I will make again. I did not use the wine b/c I was afraid the kids would not eat it, but next time I will. Also, I used Great Nothern White beans because thats what I had.