- 4 Roasted Red Pepper Chicken Sausages
- 3 Artichoke hearts sliced up into pieces
- 1 Red Pepper diced
- 1 Cup of Green beans
- 2 Shallots chopped
- 2 Cloves of Garlic chopped
- 1 Cup Low Sodium Chicken Broth
- 1 Cup Heavy Cream
- 1/4 Cup White Wine (I used Pinot Grigio)
- 1/4 Cup Reggiano Parmigiano
- 1 Pound of Farfalle Pasta
- 2 Tablespoons of Extra Virgin Olive Oil
**I cut most of the ingredients so it can be eaten with a spoon**
Remove the chicken meat from the sausage casings.
In a saute` pan, brown the chicken all over. Keep stirring it to break up the pieces. Once brown, set aside.
In a pot, boil water for the pasta.
In a saute pan, saute the garlic and shallots for about 3 minutes. Add the red pepper and mix well. Season with Salt and pepper. Add the white wine and cook for about 3 minutes. Add the chicken and the chicken broth and mix well. Once it boils, add the artichokes, and cream and mix well. Add the green beans and simmer.
**You don't want the cream to boil**
Once the pasta is ready, add the pasta and cheese and mix well. Season with salt and pepper as needed.
Reserve some of the pasta water if you need more juice.
