Penne with Sausage, Chicken and Arugula
We teamed up with Charleston Wine + Food and Jacques Larson, executive chef at The Obstinate Daughter and Wild Olive for a delicious chicken and sausage pasta!
Charleston Wine + Food Festival
Charleston Wine + Food is a non-profit organization that supports Charleston and the Lowcountry’s diverse culinary + hospitality community. Join the food and fun March 4 – 8, 2020 for the 15th installment of Charleston Wine + Food. Fueled by a contagious passion for the people and places that make Charleston worth celebrating, the festival will feature over 100 unique culinary experiences that will fill your belly + feed your soul.
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Text and video created in partnership with our friends at Charleston Wine + Food.
PENNE WITH SAUSAGE, CHICKEN AND ARUGULA RECIPE
(Makes 4 Servings)
8 oz. Penne Pasta
2 (4-6 oz.) Pre-cooked boneless, skinless chicken breasts (grilled, baked or sautéed)
6 oz. Sweet Italian Sausage (crumbled)
3 Cloves Garlic
1/2 Cup White Wine
2 Tablespoons Butter
2 Tablespoons Extra Virgin Olive Oil
1 Cup Heavy Cream
1/2 Cup Grated Parmesan
1 Quart Packed Arugula (2 good handfuls)
Salt and Cracked Black Pepper to taste
In a large pot, bring 6 quarts of water to a boil with 3 Tablespoons salt.
In a large sauté pan, heat olive oil and add 3 garlic cloves smashed flat with the back of a knife. Once brown, remove the garlic from the pan, while reserving the oil. Add crumbled sausage and cook until it begins to brown. At this time, add your penne to the boiling, salted water. Cook for about 10 minutes or until al dente. Make sure to reserve at least 1 cup of pasta water.
Once the pasta is dropped, de-glaze the sauté pan with the browned sausage with white wine. Reduce the wine by half. Once reduced, add the heavy cream. Bring the cream and sausage to a boil. Reduce the heat and add the pre-cooked chicken. Toss in the pan to begin to warm the chicken through. At this point, the pasta shold be close to done. Reserve some of the pasta cooking water and strain the penne, once al dente.
Add the penne to the large sauté pan or (if not big enough to hold everything) transfer the sausage/chicken and cream mixture to the stock pot. Toss all ingredients in a pan and add butter. Check the consistency of the pasta and add pasta water as needed to acheive desired creaminess (probably about 1 cup water). Add arugula and wilt it in the pan. Divide pasta into 4 bowls. Check seasoning. Add salt and pepper to taste. Sprinkle with parmesan chesse, serve and enjoy!