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Peel and cut
into half inch diced pieces and set aside. Roughly chop
Arugula (2 3/4 cups)
and set aside.
In a medium bowl, mix together three and a half cups of water and
Chicken Base (2 pckg)
Turkey Sausages (2)
from casings, and discard casings. Place in a small bowl and set aside.
Olive Oil (1 Tbsp)
in a large saute pan over medium heat. Add the onion and saute until tender and being to color, for about six minutes.
Crumble the turkey sausages into the pan and cook, breaking the sausage up as you stir, until the sausage is fully cooked.
Add one and a half cups of chicken broth into the sausage mixture and bring to a boil, scraping the browned bits off the bottom of the pan.
Orecchiette Pasta (8 oz)
. Cook and stir until the liquid is absorbed.
Add the remaining chicken broth and cook for 15 minutes, stirring occasionally.
Add arugula to the orecchiette pasta mixture and cook until arugula slightly wilts. Remove from heat and keep warm for plating.
Evenly distribute the orecchiette pasta between two plates. Garnish with
Parmesan Cheese (1/4 cup)
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