Cooking Instructions
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Step 1
Peel and cut
Onion (1/2)
into half inch diced pieces and set aside. Roughly chop
Arugula (2 3/4 cups)
and set aside.
Step 2
In a medium bowl, mix together three and a half cups of water and
Chicken Base (2 pckg)
. Remove
Turkey Sausages (2)
from casings, and discard casings. Place in a small bowl and set aside.
Step 3
Heat
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.
Step 4
Crumble the turkey sausages into the pan and cook, breaking the sausage up as you stir, until the sausage is fully cooked.
Step 5
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.
Step 6
Add the
Orecchiette Pasta (8 oz)
. Cook and stir until the liquid is absorbed.
Step 7
Add the remaining chicken broth and cook for 15 minutes, stirring occasionally.
Step 8
Add arugula to the orecchiette pasta mixture and cook until arugula slightly wilts. Remove from heat and keep warm for plating.
Step 9
Evenly distribute the orecchiette pasta between two plates. Garnish with
Parmesan Cheese (1/4 cup)
.
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