Skillet Chicken Pasta

• 1 12 ounce package of chicken sausage (e.x. sun-dried tomato), cut into bite size pieces
• 1 tablespoon olive oil
• 1 medium onion, minced
• 4 medium cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 12 ounces ziti or penne pasta
• 3 cups water
• 2 1/2 cups chicken broth
• 2 bunches of asparagus, cut into bite size pieces
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped coarse
• 3/4 cup heavy cream
• 1 teaspoon cornstarch
• 3/4 cup freshly grated Parmesan cheese
• 1 1/2 tablespoons fresh lemon juice

Heat the chicken sausage in a large skillet until slightly browned and heated through, then transfer to a clean plate and set aside.

Add the olive oil, onion, and 1/2 teaspoon salt to the skillet. Cook over medium heat, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

Add the pasta, water and broth. Bring to a boil over high heat and cook, stirring occasionally, until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes. There should still be a little bit of liquid in the bottom of the skillet but the pasta should be tender.

Add the asparagus and sun-dried tomatoes. Stir lightly to incorporate them into the pasta mixture. Cover the skillet, reduce the heat to medium, and cook until the asparagus turns bright green and is almost tender, 2-3 minutes. While the asparagus is cooking, whisk the cream and cornstarch together.

Uncover the skillet and stir in the cream, Parmesan, and reserved chicken sausage with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, topped with extra Parmesan, if desired.

Original recipe found at www.melskitchencafe.com