We will have lots of snow to shovel come morning, so the decadence of this dish is fuel for tomorrow’s work.
One of Jim’s old friends is Stephen McDonald who started Applegate Farms.
He bought the company back in the 90’s when it was on the slippery slope of demise, and has turned it into a hugely successful enterprise.
No other company comes close to the flavor of their Chicken Apple Sausage, one of their best sellers.
It is really flavorful and add a lot of pizazz to this dish.
Assemble the following ingredients:
8oz Fettuccini ( DeBoles or DeCecco)
1 Chicken (cooked)
1 bag defrosted Spinach (squeezed of all water)
1 package Applegate Farms Chicken & Apple Sausage
For the Creamy Cheese Sauce:
4 T Sweet Butter
4 T Flour
2 cups Milk
1/2 Cup Chicken Broth
1/2 cup Freshly Grated Parmesan
Salt and Pepper to taste
Note: Save some of the pasta water for thinning the sauce.
1. Remove the chicken from from the bones and shred (my favorite) or cut into bite size pieces and set aside.
2. Split the sausages in half, brown in a small frying pan, and set aside.
3. Set a pot of water on the stove to boil for the pasta.
4. Melt the butter and stir in the flour to make a roux. Cook gently for a few minutes.
5. Whisk in the milk and chicken broth and bring to a gentle boil.
6. Turn down the burner to lowest setting, and stir in the grated cheese and 1 t. salt and a fresh grinding of pepper.
7. Defrost the spinach, squeeze out the water and add it to the cheese sauce.
8. Add slices of sausage and shredded chicken to the cheese sauce gauging the amounts according to the tastes of your guests.
9. Boil the pasta and drain it while it is still al dente – saving some of the pasta water to thin sauce as needed.
10. Gently fold the pasta into the sauce.
11. Serve with shavings of parmesan on top and one last spritz of pepper.
Here it is served alongside steamed broccoli and sauted mushrooms.
A delicious glass of chardonnay doesn’t hurt either.