Ingredients:

  • 1 lb (450g) pre-cooked chicken sausage, sliced into rounds
  • 1 tbsp (15ml) olive oil
  • 3 cloves (15g) garlic, minced
  • 1 small (100g) yellow onion, finely diced
  • 1/2 cup (120ml) chicken bone broth
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 tsp (2.5g) salt
  • 1/4 tsp (1.2g) cracked black pepper
  • 3 cups (90g) fresh baby spinach
  • 1 cup (150g) sliced red bell pepper
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Heat the olive oil in a 12-inch cast iron skillet over medium-high heat until it shimmers.
  2. Add the sliced chicken sausage in a single layer. Sear undisturbed for 2-3 minutes until a mahogany-colored crust forms, then flip and brown the other side. Transfer sausage to a plate and set aside.
  3. In the same skillet, sauté the diced onion and red bell pepper for 3-4 minutes until the onion is translucent.
  4. Stir in the minced garlic and cook for 60 seconds until fragrant.
  5. Pour in the chicken bone broth, scraping the bottom of the pan to release the browned bits (fond). Stir in the heavy cream and bring to a gentle simmer.
  6. Lower the heat to medium-low and stir in the Parmesan cheese until melted and the sauce is velvety.
  7. Fold in the baby spinach and lemon juice, stirring until the spinach is wilted.
  8. Return the browned sausage to the pan and toss to coat in the sauce.