Low-Lift Spinach Artichoke–Chicken Sausage Pasta
Enjoy a head start with prepped ingredients
- Eggs
- Wheat
- Milk
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in 20 minutes. This cozy pasta takes all the best parts of spinach artichoke dip and turns them into a satisfying dinner. Rigatoni is tossed with browned chicken sausage, wilted spinach, and tender artichoke pieces in a creamy, tangy sauce made with cream cheese and stock. A squeeze of lemon brightens the richness, and a topping of Parmesan and cheesy Italian crunch adds a savory, crispy finish.
Ingredients
18 ounce
Italian Chicken Sausage Mix
5 ounce
Spinach
7 ounce
Fresh Rigatoni Pasta
(Contains: Eggs, Wheat)
6 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
2 unit
Marinated Artichoke Hearts
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Cheesy Italian Crunch
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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Bring a medium pot of salted water to a boil. Wash and dry produce.
-
Quarter lemon. Using your hands, break up artichokes into smaller pieces.
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Using your hands, gently separate rigatoni.
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Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 4-6 minutes.
-
Drain and set aside.
-
While pasta cooks, remove sausage* from casing if necessary; discard casing. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
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Add ½ cup water (1 cup for 4 servings), cream sauce base, stock concentrate, and cream cheese to pan with sausage. Cook, stirring frequently, until thickened, 1-2 minutes.
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Stir spinach, artichokes, cheesy Italian crunch, and a squeeze of lemon juice (big squeeze for 4 servings) into pan with sauce until spinach has wilted.
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Remove from heat. Stir in drained rigatoni until everything is coated in a creamy sauce.
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Divide pasta between bowls. Top with Parmesan and pepper. Serve.
