Ingredients
- 1 pound penne pasta (Protein Plus)
- 1 tablespoon salt (used to salt the pasta water)
- 4 quarts water (for cooking the pasta)
- (Reserve one cup of the cooked pasta water)
- 1 1/2 pounds boneless, skinless thin cut chicken breasts
- 1 pound hot turkey sausage
- 1 teaspoon salt
- 2 1/2 teaspoons fresh ground black pepper (2 teaspoons for coating the sausage)
- 1 tablespoon fresh thyme chopped
- 4 cloves fresh garlic crushed
- 1 cup freshly grated parmesan cheese
- 3 large eggs
- 1 pound asparagus
- 5 ounces baby organic spinach
Instructions
- Rinse the chicken breasts and pat dry with paper towel. Season chicken with 1 teaspoon salt and 1/2 teaspoon black pepper. Set Aside.
- Remove the thin skin from the turkey sausage. Place the sausage in a medium bowl and use your fingers to combine. Make 12 sausage balls. In a plate, add the 2 teaspoons black pepper. Roll each sausage ball in the black pepper. Set Aside.Note: The pepper does not have to coat all the sides - but do use the full 2 teaspoons.
- For the asparagus, use 2 inches of the tip part - cut into 1 inch pieces. Note: Reserve the remaining asparagus parts for any use you deem fit.
- In a medium bowl, beat the three eggs. Add the fresh grated parmesan and use a fork to combine. Set aside.
- Cook the pasta. Over high heat bring 4 quarts water and the 1 tablespoon salt to a boil. Cook the pasta al dente according to package directions - usually about 11 minutes. Reserve 1 cup of the cooked pasta water.
- Begin cooking the chicken, once you start heating the pasta water.Heat 2 tablespoon olive oil in a large non-stick pan, over high heat. Once the oil is nice and hot, add two to three pieces of the chicken breast - cook 3 minutes per side. Remove from the pan and set aside for two minutes before slicing each piece into strips about 1/2 inch width.
- In the same pan, cook the sausage meatballs for 10 to 12 minutes until all sides are nicely browned and cooked through. Remove from the pan and set aside.
- In the same pan, add the asparagus tips and cook for two minutes. Add the spinach and wilt for one to two minutes.
- Add back all the cooked ingredients to the pan, except the pasta. Add the garlic and thyme. Stir to coat the meats and vegetables.
- Add the pasta to the pan along with half cup of the reserved hot pasta water. Stir to incorporate all the ingredients. Note: Add up to the cup of reserved pasta water if you want the pasta to be more saucy.
- Remove the pan from the heat and add the egg, parmesan cheese mixture. Stir quickly to coat the pasta mixture.
- Plate and serve while still hot. Add a sunnyside egg on top of each plating if you desire. Enjoy.
Notes
For this recipe you can use either a fettuccini or spaghetti pasta and you can also use mild or sweet sausage.