OLIVE GARDEN CHEESE GRATER RECIPE

Steps:

• Heat a large pot over high heat
• Remove sausage from its casings and add to the pot with a little olive oil. Season with salt and pepper
• Break up with a spoon and brown in the pot
• Meanwhile, dice your onion and garlic
• When the meat is partially browned, add the onion and garlic. Season with salt and pepper
• Stir together and let cook until the onions are translucent
• Add your potatoes and red pepper flakes – stir to combine
• Add your chicken stock and milk
• Bring to a boil and reduce to a simmer
• Simmer for 10 minutes, or until your potato slices are tender when pierced with a knife
• In the last few minutes, skim the fat off the top of the soup with a spoon (some fat will release from the sausage – but it doesn’t take long at all to skim it off!)
• When your ten minutes are up, add your kale to the soup, stir to combine, and bring back to a simmer
• Simmer for a few more minutes so the kale can cook and soften a bit
• Season to taste with salt and pepper
• Serve and top each bowl with Parmesan cheese!

Steps:

• Review all recipe notes and instructions before beginning.
• Combine the dressing, shallot, lemon juice, lemon zest, garlic, Italian seasoning, chili flakes, and pepper in the slow cooker. Place the chicken in the mixture and top with the cream cheese pieces.
• Cook on high for 3-4 hours or on low for 5-6. The chicken should be falling apart and register at least 165 degrees on an instant read thermometer.
• Shred the chicken with two forks and stir.
• Fold in the pasta and parmesan cheese. Serve with extra parmesan cheese on top.