PESTO CHICKEN SAUSAGE RECIPES

Steps:

• Place the chicken, carrots, celery and onion in a large pot. Add the broth, cover and bring to a boil.
• Reduce heat, add ¾ tsp salt and ½ tsp pepper and simmer, covered, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes. (Skim and discard any foam that rises to the top.)
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook until browned, 1 to 2 minutes per side. Transfer to a plate.
• Transfer the chicken to a bowl. When cool enough to handle, shred the meat, discarding the skin and bones.
• Stir the chicken back into the soup along with the sausage, escarole and beans. Simmer until the escarole is tender, 4 to 5 minutes.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth. , In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink. , Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.