Pasta with Swiss Chard and Andouille Chicken Sausage
An easy weeknight meal, half-homemade, with Swiss Chard straight from the garden! I served this on a summer’s evening, though this can be made any time of year.
Pasta with Swiss Chard and Andouille Chicken Sausage
- 1 lb pasta (Great with spaghetti, but any other type can suffice)
- olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 8 andouille chicken sausage (I used Amylu brand)
- large handful Swiss Chard (You can also use spinach)
- salt and pepper
- Parmegiano Reggiano, shredded or grated
Fill a large pot of water and set to boil for the pasta. Meanwhile…
In a large skillet, heat the olive oil over medium heat. Sautee garlic and onion.
Once the garlic and onion are soft, chop and add the chicken sausage.
While the sausage is browning, roughly chop the Swiss chard, including the stems.
Add the Swiss Chard in batches, slightly salting each layer as it wilts. Season with pepper and toss consistently. Cover on low heat to help meld flavors.
Add the cooked pasta directly to the skillet, and toss thoroughly. Serve with Parmegiano Reggiano.
