5linksItalian sausage (American name for Pork Sausage with Fennel Seeds) - sliced into 1-inch rounds
2smallground chicken (minced chicken)
½cupsweet onion - diced
8ouncescrimini mushrooms - sliced
2clovesgarlic - roughly diced
2mediumRoma tomatoes - diced
2cupsbaby spinach
¼cupkalamata olives - sliced
¼cuppepperoncini peppers - sliced
1 ¼cupsmarinara sauce
1 ½cupsheavy cream (also called thickened cream) - whipping
¼teaspoondried oregano
1cupParmesan cheese - grated
1dashsalt
1dashground black pepper
Instructions
Salt and pepper the chicken and set aside. Add sausage slices, and a tablespoon of olive oil to a large sauté or braising pan. Cook over medium-high heat until browned, turn and brown the other side, then add the chicken. Continue to cook, turning chicken and sausage occasionally.
When the chicken has cooked through for about 6 minutes, remove all meat from the pan and add the mushrooms and onions. Cook mushrooms and onions until mushrooms begin to caramelize. Add garlic and cook for one more minute, be careful not to burn the garlic.
Add the diced tomatoes, pepperoncini peppers, oregano and marinara sauce. Cook over medium heat for 5 minutes or until the tomatoes soften.
Add the whipping cream and the meat, stir well and let it simmer for about 5 minutes to allow the flavours to meld. Salt and pepper to taste.
Add the olives and fresh spinach and simmer until spinach has wilted. Add the cooked Pappardelle pasta and toss well.