Chicken and Sausage Florentine
Ingredients:
- 6 ounce Rossi Pasta Radiatore
- 8 ounce boneless, skinless chicken breast, diced
- 8 ounce mild Italian sausage, cooked and sliced into rounds
- 2 each carrots, diced
- 2 each celery ribs, diced
- 1 each medium onion, diced
- 2 cans diced tomatoes, drained
- 1 1/2 quart chicken broth
- 1 1/2 quart water
- 1 cup Rossi Pasta Classic Marinara Sauce
- 1 teaspoon Rossi Pasta Italian Herb
- 2 teaspoon Rossi Pasta Veggie Spice
- 2 tablespoon Rossi Pasta Extra Virgin Olive Oil
- 8 ounce fresh spinach, chopped
- 1 teaspoon garlic, minced
- 2 ounce parmesan cheese, grated
Directions:
In a large pot, bring salted water to a boil for pasta. In another large stock pot, over medium high heat, heat the olive oil. Add the chicken breast and cook until no longer pink. Add the sausage and cook to brown sausage slightly. Add the carrots, onion and celery and saute until vegetables begin to soften and onions start to become translucent, approximately 3-5 minutes. Add the garlic and saute until fragrant and translucent. Add the Rossi Pasta Italian Herb and Veggie Spice and cook an additional 2-3 minutes. Add the diced tomatoes, chicken broth and water. Bring soup to a simmer over medium high heat then lower temperature. Cook soup for 15-20 minutes to allow vegetables to soften and flavors to meld. Add the spinach and cook an additional 1-2 minutes. Cook pasta per package directions, strain and add to soup. Add the parmesan cheese, stir and serve immediately.
