Gluten-Free Penne with Chicken Sausage, Sun-Dried Tomatoes and Artichokes



Courtesy Chef Tryg Siverson (Co-Founder, Feel Good Foods)

┬áThis dish is off the charts in flavor but simple and easy to prepare. It’s a favorite in our home and can easily be a dish cooked more than once a week!

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 15 minutes


1 12-ounce bag gluten-free penne

2 tablespoons olive oil

1 dash red pepper chili flakes

3 medium-sized garlic cloves, diced

1 cup white onion, julienned

1/2 pound chicken sausage or 2 links

2 turns fresh black pepper

3 /4 cup chicken stock

6 ounces jarred artichokes

3/4 sun-dried tomatoes, diced

1 tablespoon salt

1/4 cup cream

1 tablespoon basil, chopped

Parmesan cheese, grated


Fill pot with water and place over medium high heat. Once water boils add pasta and cook as directed on the package.

Meanwhile, heat olive oil in non-stick pan over medium high heat. Add red pepper chili flakes and cook for 1 minute, this will allow for the spiciness from the chili flakes to come through. Add garlic and onions, lower the flame to medium, and saute for about 7 minutes, until the onions caramelize. Remove the chicken sausage from the casing and add to the onion and garlic mixture. Use a wooden spoon or spatula to break up chicken into bite-sized chunks, and cook for an additional 4 minutes.

Add artichokes and sun-dried tomatoes, and cook for another minute. Add chicken stock, and cook mixture until it comes to a simmer, about 2 minutes. Add cream and basil, and stir to incorporate.

Drain pasta and pour into chicken sausage mixture. Stir ingredients together. Transfer pasta to a bowl and top with fresh grated Parmesan.



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