Spinach Pesto Chicken Sausage Recipes
Our chicken sausages are not like most chicken sausages first and foremost because we use high quality AB/HM-free, nonGMO, air chilled boneless skinless chicken thighs from Miller’s Amish Chicken in northern Indiana. Their chicken is flavorful and very delicious. We use thighs because they have a slightly higher fat content than the breast and are less prone to drying out or becoming chewy. We then coarsely grind the protein once so that it’s got a little texture and isn’t smooth and creamy like a hot dog. Our Spinach Pesto Chicken sausage is then seasoned with fresh spinach, garlic, parmesan, walnuts and sea salt.
This sausage is light, flavorful, and has a little hint nuttiness from the walnuts and parmesan. The color is pretty cool too! If you haven’t tried your Spinach Pesto Chicken Sausage, give a try this week. Here is a fun and easy recipe for using the sausage out of the bun.
Double Pesto Pasta!
For this recipe, you will need pre-made pesto or you will need to make pesto. If you’re buying from the store, try the Kirkland brand pesto from Costco. If you are making at home, follow this recipe. It is pretty spot on and very easy.
- 1/2 LB dry penne pasta
- 1 Cup of fresh cherry tomato cut in half
- 1 Cup of fresh pesto
- 1/2 Cup finely diced red onion
- 1/2 LB Old Major Spinach Pesto Chicken Sausage.
First off, get a pot of water on the stove add kosher or sea salt to the water until it is as salty as the ocean. Turn on high heat and bring to a boil. While the water is warming, turn on the oven and pre-heat to 375F. Once pre-heated, place the sausage on an oven safe pan and place in the oven. Cook the sausage until the internal temperature is 160F (use a temperature probe). Once 160F, remove and let the sausage rest for 5 minutes. Keep an eye on the pasta, you want to pull the pasta while it is still al dente. Mushy pasta is a big loser. Strain the pasta and add to a mixing bowl. Add pesto and onions to the mixing bowl and combine. Serve the pasta in bowls or on plates. Slice the sausage in slices that are roughly the width of a #2 pencil. Top the pasta with slices of sausage and and halved cherry tomatoes.