Recipe and Product Review: Gold'n Plump Hot Italian Chicken Sausage and Bean Ragout

Chicken is something we cook with alot at my house, and Gold'n Plump is the brand we use most often because I like to support local companies and the quality is always great. They also offer such great coupons through their website, email, and newspaper. I was so excited when I received an email from Gold'n Plump asking if I would like to try their new line of Chicken Brats, Sausages, and Breakfast Sausages. I jumped at the chance to try and review them!

We loved the chicken brats, so next I decided to try the Hot Italian Chicken Sausages. Normally I'm not much of a spicy sausage eater, but it was perfect with this recipe. I decided to remove it from the casing and brown it to break it up some. The spiciness was just right, not too hot at all. My daughter even ate two bowls and she typically doesn't like spicy foods. This dish is so perfect with the combo of tomatoes, beans, pasta and the chicken sausage. We really loved it!

This is a product I would definitely buy. The flavor is great and you can use it with so many different recipes. I would love to add it with lasagna or even chili. Chicken sausage is so much better for you than the traditional pork sausage or even most ground beef, so it's a great substitution without losing any flavor. They are also gluten and nitrate free!

Hot Italian Chicken Sausage and Bean Ragout (print recipe)

What you need:

2 tablespoons olive oil or bacon grease

1- 19 ounce package Goldn' Plump Hot Italian Chicken Sausage, casings removed

1 medium onion, diced

3 cloves garlic, minced

3 1/2 cups chicken broth

2- 14.5 ounce cans diced tomatoes

1- 15 ounce can great northern beans, or any white bean, drained and rinsed

1 cup elbow macaroni, uncooked

1/4 cup fresh basil, chopped

5 ounces fresh spinach

1/3 c. shredded parmesan cheese

Directions:

In a large saucepan, brown sausage, onion, and garlic in olive oil until chicken is cooked through, breaking sausage into small pieces while browning. 

Add broth, tomatoes and beans and bring to a boil over medium high heat. Next, add the elbow macaroni and reduce heat to medium and continue to cook, stirring frequently, until noodles are almost cooked through. Add the spinach, basil, and cheese within the last couple minutes of cooking and remove from heat when spinach starts to wilt. Serve with additional parmesan cheese on top. 

*I received the product above at no cost, but the opinion in this review is 100% my own*

This recipe was shared at:
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