Pesto Pasta With Chicken Sausage And Artichokes

Pesto Pasta With Chicken Sausage And Artichokes
4 from 1 ratings
My Paleo Pasta with Chicken Sausage and Artichokes made a perfect paleo lunch at Cindy’s Table! So yummy… I had extra spaghetti squash left over and made this quick lunch! Just love paleo recipes… I used 1 sweet and 1 hot chicken sausage! For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
  • 2 chicken sausage, spicy or sweet
  • 1 large spaghetti squash, cut in half lengthwise
  • 3 tablespoon olive oil, divided
  • 2 garlic cloves, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 (15 oz) can artichokes, quartered and drained
  • 2 cup spinach, kale or arugula
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 lemon juiced
  • 3/4 cup chicken broth
  1. Directions
  2. In a sauté pan over medium heat add 1 teaspoon of olive oil and add sausage (I used 1 sweet and 1 spicy). Brown on all sides and sauté until cooked. About 10 minutes. Preheat oven to 350 degrees. Poke about 10 little holes in your spaghetti squash (I used a kabob skewer). Place on a baking sheet lined with foil. Bake for 1 hour. Until you can poke a hole easily through the squash. Let cool for 10 minutes. Slice in half the long way. Use a spoon to remove the excess seeds then a fork to thread the strings from the squash to create your spaghetti into a large bowl. Wipe the sauté pan with a paper towel then reheat to a medium temperature. Add a tablespoon of olive oil and when hot add in garlic and artichokes. Season with salt and pepper and let cook until slightly browned and tender on all sides for about 3-4 minutes. Add 3/4 of the artichokes and garlic mixture to your food processor, 1 tablespoon olive oil, 1/4 cup chicken broth and your greens (spinach, kale or arugula). Then add parsley, basil, thyme and lemon juice and pulse about 5 times. Taste for any additional seasonings. Take out a large sauce pan and heat to medium. Add in remaining 1/2 cup chicken broth and bring to a high simmer then lower. Add in artichoke pesto then remaining artichokes (chop up). Slice cooked sausage and spaghetti squash to the pan. Let warm together for about 10 minutes and serve! Top with fresh herbs.