Short on Time, 30-Minute Dinner: Chicken-Feta-Spinach Sausages in Feta Sauce
This is a great dish to make when you need to get dinner on the table quickly and don't want to spend a lot of money to do it. The chicken-feta-spinach sausages are relatively inexpensive (at least from places like Lidl or Aldi), and, after a bit of browning, simmer briefly in a light, white feta sauce. You can use the pre-cooked sausages or the uncooked sausages, just keep in mind that that the uncooked versions will need a little extra cooking time (the sausages need to reach an internal temperature of 165 degrees). The feta sauce is creamy, easy to do, and amplifies the taste of the sausages. I use light milk for the sauce but, in addition to adding in feta cheese, also use a bit of light sour cream for tang and to help thicken the sauce. A touch of basil and oregano in the sauce gives it more flavor but doesn't overwhelm the feta. I've been known to toss a few handfuls of fresh spinach into the sauce to boost the vegetable content of the dish (and avoid dirtying more dishes!). You can serve the sausages atop pasta, rice, polenta, or whatever you'd like. Enjoy!
Chicken-Feta-Spinach Sausages in Feta Sauce -- Serves 4+
16-ounce package of chicken-feta-spinach sausages
2 cups of reduced sodium chicken broth (or reconstituted chicken "Better Than Bullion)
1/2 cup of white wine
1/2 teaspoon of dried basil
1/4 teaspoon of dried oregano
1/2 teaspoon of lemon pepper
1/4 teaspoon of garlic powder
1 cup of low-fat milk
1/2 cup of flour
1/4-1/2 cup of feta cheese crumbled
1/4 cup of low-fat sour cream
In a large skillet or chef's pan brown the chicken sausages on all sides over medium-high heat. Add the chicken broth to the pan and stir to scrape up the browned bits on the bottom of the skillet. Add the basil, oregano, lemon pepper, and garlic powder, and reduce the heat to a simmer. Let the sausages cook in the broth for a few minutes and let the broth reduce by about a third. While the sausages cook in the broth, mix the flour with the cup of low-fat milk. Add the milk/flour mixture to the pan with the sausages and broth, stirring everything gently. Stir in the wine, and keep stirring until the sauce thickens. Stir in the sour cream. Serve the sausages with pasta or whatever grain/starch you like.