I served this over rice, but you could also serve it with a nice piece of crusty gluten free bread. This recipe serves 3 people which was perfect for us, but adjust it according to your needs.
Ingredients:
3 links of spicy Italian chicken sausage
1/2 package of fresh spinach
1/2 20oz package of frozen butternut squash cubes
1 large onion chopped
1/4 cup of olive oil
4 cups of chicken broth
generous amount of fresh herbs/ thyme, rosemary and sage-(these usually come packaged together)
1/2 teaspoon of fennel seed
2 cloves of garlic chopped
dash of cinnamon
3 tablespoons of gluten free flour
Brown Rice- prepared according to package directions
Total time 20 minutes:
Heat chicken broth and fresh herbs to medium heat in a saucepan. In a separate deep dish skillet lightly brown chicken sausage for 1-2 minutes in a little olive oil, remove from heat and set aside. In the same skillet brown onion, garlic and fennel seed in olive oil until onion is clear. Sprinkle onion with flour and whisk with a fork, then slowly add warm chicken broth continuing to whisk until mixture is blended and looks similar to a thin gravy. Put sausage back in to the skillet and let it boil in the broth over medium heat, covered, for about 6 minutes. After 6 minutes add the frozen squash and cinnamon, cover and continue to simmer for 3 minutes.(Try not to overcook the squash or it will become soggy) Then add fresh spinach to mixture and cover and cook for an additional 2 minutes. Slice sausage in pan and gently stir together and serve over brown rice.
Ingredients:
3 links of spicy Italian chicken sausage
1/2 package of fresh spinach
1/2 20oz package of frozen butternut squash cubes
1 large onion chopped
1/4 cup of olive oil
4 cups of chicken broth
generous amount of fresh herbs/ thyme, rosemary and sage-(these usually come packaged together)
1/2 teaspoon of fennel seed
2 cloves of garlic chopped
dash of cinnamon
3 tablespoons of gluten free flour
Brown Rice- prepared according to package directions
Total time 20 minutes:
Heat chicken broth and fresh herbs to medium heat in a saucepan. In a separate deep dish skillet lightly brown chicken sausage for 1-2 minutes in a little olive oil, remove from heat and set aside. In the same skillet brown onion, garlic and fennel seed in olive oil until onion is clear. Sprinkle onion with flour and whisk with a fork, then slowly add warm chicken broth continuing to whisk until mixture is blended and looks similar to a thin gravy. Put sausage back in to the skillet and let it boil in the broth over medium heat, covered, for about 6 minutes. After 6 minutes add the frozen squash and cinnamon, cover and continue to simmer for 3 minutes.(Try not to overcook the squash or it will become soggy) Then add fresh spinach to mixture and cover and cook for an additional 2 minutes. Slice sausage in pan and gently stir together and serve over brown rice.
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