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Photo of One-pot orecchiette with sausage, fennel and butternut squash by WW

One-pot orecchiette with sausage, fennel and butternut squash

7
Points® value
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
Precooked chicken sausage comes in many flavours. We recommend sweet Italian but sub in spicy Italian if you want to give the dish a kick.

Ingredients

Uncooked pasta

6 oz, orecchiette variety

Grated Parmesan cheese

¼ oz

Butternut squash

10 oz, diced (about 2 c)

Uncooked fennel bulb

1 medium, chopped

Cooked chicken sausage

6 oz, sweet Italian-variety, halved lengthwise, sliced

Shallots

2 medium, thinly sliced

Fresh thyme

3 sprig(s)

Chicken broth

32 oz

Baby spinach

4 cup(s), packed

Table salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Instructions

  1. Combine pasta, squash, fennel, sausage, shallots, thyme and broth in a large, deep skillet (12-in diameter) or soup pot; bring to a boil over high heat. Cook, uncovered, stirring frequently, until pasta is al dente and cooking liquid thickens, about 10 minutes.
  2. Remove thyme. Add spinach, 2 cups at a time, stirring until each batch is wilted, about 1 minute.
  3. Remove pan from heat; stir in cheese, salt and pepper.

Notes

Serving size: 1 3/4 c

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