I make this at least once a month because I have all the ingredients I need in the house pretty much any time. It’s also super easy to make and the hubs always gives it a thumbs up.
You can use any kind of sausage and pasta you like. I’ve used Chipotle and Monterey Jack, Spinach and Feta, and I think even some kind of an Italian chicken sausage. The other great thing about the chicken sausage is that it freezes well, so I just thaw it in the fridge the day before I’m going to cook it! I use rotini or spaghetti for the pasta just depending on what I have in the ole pantry.
Chicken Sausage Pasta
10 oz. pasta
1 tablespoon unsalted butter
1 cup finely chopped yellow onion
3 garlic cloves, minced
1 package (4 links) chicken sausage, diced
2 tsp. all-purpose flour
1 ½ tsp. Dijon mustard
1 cup skim milk
½ tsp. Kosher salt
¼ tsp. freshly ground black pepper
½ cup (2 ounces) shredded sharp cheddar cheese
Bring a large pot of heavily salted water (like the ocean) to a boil. Cook noodles until al dente (10-12 minutes); reserve 1 tbs. pasta water. Drain and rinse in cold water to stop cooking. Set aside.
In a large skillet or Dutch oven, melt butter over medium-high heat. Add onion and garlic; sauté for 5 minutes or until onions are translucent, stirring occasionally. Sauté chicken sausage with onions and garlic about 5 minutes, stirring occasionally.
Add the flour to the onion, garlic, and sausage mixture, stirring constantly. Add dijon; stir until combined. Gradually stir in milk with a whisk. Add salt and pepper; cook for 3 minutes until slightly thickened, stirring occasionally. Remove from heat. Stir in cheese. Add noodles, stir until mixed, and then cover. Let sit for 5 minutes.
Garnish with green onion if desired.