Rotini with Chicken Sausage, Spinach and Olives

IMG_8434I’m trying not to eat much pasta these days (moderation, right?) but some nights I want to dive into a big bowl of it.  I blame seeing this ad on my metro stop everyday. Thanks PaneraIMG_8616

You can serve this warm or cold;  I served it for dinner warm, first picture above, and had it for lunch the next day, cold, picture below.  You can use whatever kind of sausage you prefer or crumble in some bacon for a salty crunch.
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What to buy (serves 4-5):

  • 1/2 cup bread crumbs (optional)
  • 16 ounces rotini (I used whole-wheat)
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 2 cups frozen spinach (or 8-10 cups fresh spinach, chopped)
  • 1/2 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 1 cup large green olives, pitted and chopped in half
  • 1 teaspoon dried oregano
  • 1 cup feta cheese, crumbled
  • salt and pepper to taste
  • 4 lemon wedges
  • 2 chicken sausages (about 2 cups) cut into bite-size pieces

What to do:

  • preheat oven to 350 degrees
  • place bread crumbs on a baking sheet and toast at 350 degrees for 7-10 minutes or until golden
  • cook pasta according to package directions and drain
  • heat oil in a skillet over medium-high heat
  • add sausage and cook for 5 minutes on medium high heat
  • add spinach, red pepper, and garlic and sauté until spinach is thawed
  • add olives and oregano, then pasta and chicken broth; stir for 5 minutes until combined and hot throughout
  • remove from heat; stir in cheese, salt and pepper
  • sprinkle each serving with breadcrumbs and serve with lemon wedge
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