Chicken, Sausage, Spinach, Artichoke over Pasta

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Chicken, Sausage, Spinach, Artichoke over Pasta

I was about to go grocery shopping and knew that I should have lunch first! Rule #1 eat before you go food shopping… I had all of these ingredients handy and it is cold outside so this was a perfect lunch for me!

I make this type of dish often to use up left over chicken and sausage or you can purchase fresh and sauté for this delicious Paleo recipe. You can also use zucchini if you have some handy!

The combination of chicken sausage, spinach, artichokes with herbs and garlic make this an amazing pasta dish for lunch or dinner.

I sometimes use spaghetti squash, our favorite pasta! There are also some great gluten free pastas available now!


  • 1 large squash squash
  • 2 tablespoons butter, melted
  • 3 tablespoons olive oil, divided
  • 1/2 pound chicken sausage, casings removed
  • 1/2 pound boneless chicken breast, chopped
  • 2 garlic cloves, minced
  • 1 can (14 oz) artichoke hearts, chopped
  • 1 bag fresh baby spinach
  • 1 teaspoons sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup low sodium chicken broth
  • 1 lemon, juiced (about 3 tablespoons)
  • 2 teaspoons dried parsley
  • 1/4 cup fresh basil
  • 3 tablespoons pine nuts


  1. Preheat oven to 350 degrees F

  2. Line a baking sheet with foil.

  3. Cut the squash in half lengthwise and remove the seeds and top stringy area. Brush melted butter on both halves the place cut side down on your prepared baking sheet. Bake for 35-40 minutes or until the top starts to brown and you can easily poke it with a fork. (I normally go for 40 minutes).

  4. Heat a large sauté pan over medium heat. Add in 2 tablespoons olive oil and once heated cook both chicken sausage and chicken for about 8 minutes. Use a wooden spoon to break up the sausage to bite size pieces. Remove from pan and set aside. Wipe pan down with a paper towel.

  5. Using same sauté pan remainder 1 tablespoon olive oil over medium heat. Add in garlic then chopped artichokes and let cook for about 3 minutes (until they begin to brown), add in spinach.

  6. Season with salt and pepper. Add in chicken broth, lemon juice and parsley. Lower the temperature and cover for 5 minutes. Add in chicken and sausage and keep in simmer until ready to serve.

  7. Meanwhile take the pine nuts and sauté over medium heat for 5 minutes. Remove from heat.
    Remove spaghetti squash from oven. Let cool for a minute. Take out your pasta dish and carefully hold the spaghetti squash and using a fork in the other hand and scrape down the squash creating spaghetti. Continue until all of the spaghetti is in the bowl.

  8. Take the chicken mixtures and pour into the bowl and toss. Top with pine nuts and fresh basil.

    If you are making pasta just follow your package directions. Remember to add plenty of salt to your water as it is you ONLY time to season the pasta!

    Note: I like to top with fresh parmesan cheese! You can also use your favorite pasta for this delicious dish! Sometimes I vary this recipe by using my left over sautéed vegetables.

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