One Pan Chicken Sausage & Asparagus Orecchiette
“Hey now, hey nowwwww this is what dreeeeeams are made of!” (You must sing in a Lizzie McGuire voice). Don’t ask me why that came to mind as I started typing this recipe, but it did - and this recipe truly is a dream. I spent yesterday morning make 2 new recipes (one more coming later this week) and it reminded me why I started this blog in the first place. being in the kitchen yesterday morning brought me so much joy. I blared some tunes and zoned out, the only thing that would have made it better is if the sun was shining through the kitchen windows - but I’m learning DC summers have a mind of their own! My first trimester was ROUGH, in more ways than one. I was super fatigued all the time (still kind of am, but it’s getting a little better), and if I wasn’t fatigued I was nauseous. And if I was neither of those I was trying to catch up on work for my full time job. Basically it felt like I couldn’t win and admittedly this page kind of went on the back burner.
It’s hard to be in this space and not compare your work to others. I would get online and see content creators putting out new recipes everyday and started to get down about my own work. The second it becomes about numbers or comparison to me, I start to lose my passion. After taking some time to myself, and getting some energy back it was felt refreshing to be back in the kitchen doing what I love.
Which brings me right to this recipe! I don’t want to sound like a broken record, but recipes that can be quickly made and reheated throughout the week truly are the best kind of recipes. This one is full of so many nutrients to help keep you full and satisfied! Personally, I can’t turn down any dish that has a base of pasta, but additionally I like to add other ingredients that will keep me satiated. This dish has a combo of orecchiette pasta (which is just so cute), shallot and asparagus, and Italian chicken sausage (linked the one I used here). The pasta is cooked in veggie broth and milk to give it a rich flavor, and y’all know any dish with pasta needs some parmesan cheese. This recipe really does have it all!
P.S. - for this recipe you’ll need a deeper skillet that has a lid. I used my Our Place pan.
One Pan Chicken Sausage and Asparagus Orecchiette
Ingredients
- 12 oz. mild Italian chicken sausage links, cut into bite size pieces
- 2 tbsp. olive oil
- ~1 lb. asparagus, cut into ~1/2" spears
- 1/2 shallot, diced fine
- 2 cups (dried) orecchiette pasta
- 2 1/2 cups vegetable broth
- 1/4 cup milk
- 1/4 tsp. oregano
- Salt and pepper to taste
- 1/2 cup grated parmesan cheese
Instructions
- Heat 1 tbsp. olive oil over medium heat in a deep skillet. After cutting the chicken sausage into bite size pieces add it to the pan. Let cook about 8 minutes, stirring occasionally, or until it is cooked through.
- Remove sausage from the skillet and add 1 tbsp. of olive oil, diced shallot, and asparagus cut into ~1/2" spears. Let sauté about 3 minutes.
- Add veggie broth, milk, oregano and pasta to the skillet. Stir and bring to a boil. Once boiling reduce heat and place the lid on the skillet.
- Cook for 15 minutes stirring once or twice to prevent sticking.
- Remove lid and add sausage back to the skillet, and stir in the parmesan cheese. Let simmer on low for about 3 more minutes.
- Serve and enjoy!