Spaghetti with Lemon Basil Parmesan Sauce
Learn how to make this delicious and fun spaghetti with lemon basil parmesan sauce dish from the Kenmore in-house chef Kari Karch.
preparation
preparation time
0 mins
cook time
0
servings
3
calories
1000
ingredients
1 pounds spaghetti
1 package chicken sausage
1 pounds rapini
8 ounces frozen English peas
1 tablespoons olive oil
2 cloves garlic grated
0.5 cup chicken stock
0.5 cup heavy cream
0.25 grated parmesan cheese
5 basil leaves cut into ribbons
1 teaspoons kosher salt
1 cracked black pepper
directions
Bring a large pot of salted water to a rolling boil. Cut chicken sausage into 1" pieces. Take dry spaghetti noodles and poke through chicken pieces (about 7 noodles per piece). Place into boiling water and let cook according to package directions. 2 minutes prior to noodles being done, add in rapini and peas. Drain together. Set aside. In a large saut pan, heat olive oil and add in grated garlic. Toss in remaining 3 links that have been cut into 1" pieces. Saute for 1 minute. Add in chicken stock and reduce completely. Add in cream, salt, pepper, zest, and lemon juice. Stir in cheese and basil. Toss pasta and vegetable mixture with sauce. Serve.
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
