Spicy Chicken Sausage Pasta e Fagioli
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- salt and pepper
- 4 cloves garlic (minced)
- 1 leaf
- 1 tsp chopped fresh rosemary
- 1 onion (diced)
- 1 tbsp + 1 tsp olive oil
- 6 ounces fully cooked spicy chicken sausage (sliced into 1
- 8 ounces dried pinto beans (presoaked and drained )
- 6 cups chicken or vegetable broth ((or half broth and ha
- 28 ounces diced tomatoes with liquid (1 can )
- 1 cup dried elbow macaroni
- 2 cups tightly packed baby spinach
- grated parmesan cheese (for serving )
- Carbohydrate 13.955940877353 g
- Cholesterol 0 mg
- Fat 0.286832344989796 g
- Fiber 0.609281476406714 g
- Protein 2.43693817893906 g
- Saturated Fat 0.0541115463733291 g
- Serving Size 1 1 serving (221g)
- Sodium 13.4221275059748 mg
- Sugar 13.3466594009463 g
- Trans Fat 0.0937743373495781 g
- Calories 69 calories
TURN on the Sauté function. Once hot, add 1 tablespoon oil followed by the sausage. Sauté for 3 minutes, or until lightly browned. Remove the sausage and set aside. ADD 1 teaspoon oil, the onion, garlic, and rosemary and sauté for 2 minutes, scraping the bottom of the pot. Turn off the Sauté function. Add the presoaked beans, the bay leaf, and broth. Season with salt and pepper. Secure the lid. COOK at high pressure for 10 minutes and use a natural release for 10 minutes followed by a quick release. TASTE the beans for doneness. Beans should be firm and creamy, not crunchy. If not tender enough, return to pressure for 3 more minutes. Remove the bay leaf. ADD the tomatoes and turn on the Sauté function. Set the lid loosely on top but do not lock. Once boiling, add the macaroni and cook for 7 minutes with the top off or until al dente. Turn off the Sauté function. ADD the sausage and spinach and stir until the spinach is wilted. Season as needed and serve topped with parmesan. P.S. Leave out the chicken sausage and add 1 teaspoon red pepper flakes for a vegetarian version.
