Katherine Noodles

This recipe got renamed when my best friend in high school, Katherine, would ask my dad to make this dish when she would come over.  Then when I moved to Boston I started making this dish for my new best friend, whose name also happens to be Katherine.  So now every time I make this dish, which is pretty often since it is one of my favorites, I remember all of times I have had Katherine Noodles with my 2 favorite Katherines. 

Besides reminding me of 2 of my best friends I also love this dish because it is pretty simple to make, has turkey sausages, and is a 1-pot meal (I don’t count the sauté pan you toast the pecans in because you don’t have to wash it just have to wipe it out with a paper towel).   If you want to make with regular sausages make sure to cook completely.   

Toasting Pecans: just put them into a small saucepan in a single layer on medium heat.  Stir occasionally.  Pecans are done when they are fragrant and golden. 

Katherine Noodles

Ingredients:

2 Tbs Butter

1 cup diced chicken, cooked and diced

Turkey Sausage, sliced

1 Medium Onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

3-4 cups Chicken Stock

1/4 cup dry white wine

1/2 tsp salt and pepper

1lbs corkscrew noodles

1 cup pecans, toasted

1/2 cup fresh parsley, minced

1 cup sour cream

Instructions:

1. Heat large saucepan over medium-high heat until it is hot; then add the butter until it begins to smoke.

2. Add the chicken and sausage, sauté for 3 minutes.

3. Add the onions, red bell pepper and garlic. Sauté for 5 minutes.

4. Add chicken stock, white wine, noodles, salt and pepper. Make sure most of the pasta is covered in liquid (if you need to add a little water). Bring to a boil for about 7 to 9 minutes; most of the liquid should be absorbed.

5. Remove from heat and stir in the pecans, parsley and sour cream.  Return to heat for 1 more minute, stirring often.