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
Ingredients
- 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
Instructions
- 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.