Ingredients:
1/2 package Premio Sweet Italian Chicken Sausage
3 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour, plus more as needed
1 tablespoon olive oil
1/3 cup dry white wine
The zest and juice of 1 lemon
1/4 cup chicken broth
2 tablespoons drained capers
1/4 cup fresh parsley or 1/2 teaspoon dried parsley flakes
Salt
Black pepper
Grated parmesan cheese, if desired
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Chicken Sausage Piccata Pasta:
1. Cook the fettuccine according to the instructions on the packaging. Drain well and set it aside.
2. Take the sausages and cut them into 1/2-inch slices.
3. Combine the flour and one tablespoon of butter in a small dish. Stir until well combined. Put more flour into a shallow baking dish. Dip the pieces of sausage into the flour in the dish and shake off any excess.
4. Heat the olive oil in a large skillet, then add the sausage and cook until the slices are golden brown. Move the cooked sausage to a baking dish and cover with aluminum foil to keep it warm. You can also keep it in a low-temperature oven. Drain any excess fat from the skillet.
5. Add the wine, lemon juice and zest and chicken broth to the skillet. Bring it to a boil over medium-high heat. Whisk in the butter and flour mixture, then let it boil until the sauce thickens.
6. Stir in the capers, parsley and remaining butter. Season the sauce with salt and black pepper. Remove from the stove or lower the heat to keep it warm.
7. Divide the pasta among four plates. Add a serving of the chicken sausage to each dish, then spoon the sauce over the sausage and pasta. Serve and enjoy!
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