Creamy Sun-dried Tomato Chicken Sausage Orecchiette

1: Preheat oven to 400°F.

2: Lay chicken sausages on a baking sheet, drizzle with olive oil, and bake for 30 minutes, or until cooked all the way through.

3: Boil water for orecchiette and cook according to package instructions, reserving 1/2 cup of pasta water before draining.

4: In a shallow dutch oven or deep sauté pan over medium heat, sauté the garlic and shallot with butter until fragrant and slightly translucent (about 1 minute).

5: Add flour and stir for 30 seconds to cover the shallot and garlic.

6: Pour in chicken stock, heavy cream, salt, pepper, and oregano.

7: Turn heat down to medium-low and stir for a few minutes until the sauce thickens.

8: Add cheeses and stir together until the sauce is creamy and smooth; thin with reserved pasta water if it's too thick.

9: Add chopped sun-dried tomatoes and stir in.

10: Add drained orecchiette and stir to coat evenly in the sauce.

11: Plate with sliced chicken sausages and enjoy!