Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, smoked chicken sausage, escarole and beans over quinoa and brown rice pasta. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Smoked Chicken sausage, Escarole and beans over quinoa and brown rice pasta is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Smoked Chicken sausage, Escarole and beans over quinoa and brown rice pasta is something that I’ve loved my whole life.

It's easy, it's fast, it tastes delicious. Smoked Chicken sausage, Escarole and beans over quinoa and brown rice pasta is something that I've loved my entire life. Remove chicken onto a plate and slice into strips. Heat the olive oil in a large skillet set over medium-high heat.

To get started with this recipe, we must first prepare a few components. You can have smoked chicken sausage, escarole and beans over quinoa and brown rice pasta using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Smoked Chicken sausage, Escarole and beans over quinoa and brown rice pasta:

1. Make ready 6 smoked chicken sausage links (can sub any sausage)
2. Make ready 1 lb brown rice/quinoa pasta
3. Prepare Chopped escarole - one prewashed bag or 2 heads soaked, rinse and chopped
4. Make ready 8-10 oz sliced shiitake or baby Bella mushrooms
5. Get 1 jalapeño or chili pepper chopped fine (omit if you do not like heat
6. Make ready 3-4 cloves garlic minced
7. Take 2 table spoons olive oil
8. Make ready 1 (10 oz) can cannellini beans partially drained
9. Prepare Splash good white wine
10. Prepare 1 tsp crushed red pepper ( again if you like more or less heat season accordingly
11. Make ready Grated Parmesan (to taste)

An under-utilised yet economical ingredient sold at all supermarkets, smoked sausages like kransky and kielbasa (Polish sausages) pack a ton of flavour thanks to. Slowly stir in broth, corn, cumin, chili powder, salt and ground red pepper. Heat to simmering over high heat, stirring occasionally. Toss in escarole, turning to coat with oil.

Instructions to make Smoked Chicken sausage, Escarole and beans over quinoa and brown rice pasta:

1. Cook pasta according to package. Do not forgot to sat water. Remember that quinoa and rice pasta can get gummy if over cooked. Try to cook the chicken and vegetables simultaneously so if doesn’t sit for too long.
2. Sauté garlic, pepper and pepper flakes in olive oil on low heat.
3. Add Sliced mushrooms
4. Add escarole to mixture. You may need to add a little more oil. Season with salt, pepper and garlic powder.
5. Add beans and bring to a slow boil.
6. Add wine and let cook for 5-10 min or so. If mixture dries out add chicken broth.
7. While mixture comes to a boil, cook sausage on grill. You can also bake in oven but grilling is the preferred method.
8. Add pasta to mixture. Slice sausage and add. Sprinkle with cheese.

Heat to simmering over high heat, stirring occasionally. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Stir in remaining ingredients except rice. Regional foods and cooking styles vary widely across Italy.

So that is going to wrap this up with this exceptional food smoked chicken sausage, escarole and beans over quinoa and brown rice pasta recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!