Creamy Spinach Artichoke Sausage Linguine

1. 1

   In a large pot, boil water and cook linguine (al dente) as directed on package.

2. 2

   In a separate saucepan, heat olive oil over medium heat. Add the chicken sausage and cook, breaking it apart. Add the garlic and cook another 2 minutes.

3. 3

   When the sausage is fully cooked, add the spinach, artichoke hearts, salt, and pepper.

4. 4

   In a measuring cup, whisk together the chicken broth and powdered heavy cream. Add the mixture to the saucepan and bring to a boil, stirring occasionally.

5. 5

   Sprinkle flour over sauce and incorporate. Stir until sauce slightly thickens.

6. 6

   Once linguine is cooked, drain and add to the saucepan. Toss pasta to coat with sauce.

7. 7

   To serve, sprinkle with red pepper flakes and parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.