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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 8 | servings 2 oz | Kielbasa Sausage | 3/4 | cup | Tomatoes, sun-dried, chopped | 2 | tablespoons | oil, canola | 3 | cups | artichoke quarters, frozen (thawed) | 1 | cup | Asparagus | 2 | cloves | garlic minced | 1 3/4 | cups | chicken broth (10.5 ounce can) | 4 | fliud ounces | white wine | 12 | ounces | Farfalle (bow tie pasta) | 1/2 | cup | parmesan, shredded | 5.33 | tablespoons | basil | 1/4 | cup | parsley, chopped | 1/2 | teaspoon | salt | 1/4 | teaspoon | pepper, to taste |
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Steps
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Sequence
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Step
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| | 1 | Quarter artichoke hearts and trim and cut asparagus into 1 inch pieces. Set aside. Drain sun dried tomatoes and reserve oil. Chop tomatoes. Slice sausage on the diagonal into 1/2 inch slices. | | 2 | Bring large pot of water to boil and cook pasta in salted water according to package directions. | | 3 | While pasta is cooking, heat 2 Tbsp oil over medium high heat in a large shiny skillet. Add sausage and cook until well browned. Remove from skillet into bowl with a slotted spoon. | | 4 | Add artichokes and garlic to the skillet and saute over medium heat 1 - 2 minutes. Add broth, wine and sun dried tomatoes. Bring to a boil ovr medium high heat and cook until sauce is beginning to thicken slightly. Add asparagus and cook 2 minutes more - about 8 minutes total. |
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