Spinach & Feta Chicken Sausage with Fettuccini

Spinach & Feta Chicken Sausage with Fettuccini

By The Kitchen of al fresco

"Cut down on prep time and bump up the flavor with this crowd pleasing pasta dish."

Spinach & Feta Chicken Sausage with Fettuccini

Servings: 8
What you’ll need:

1 (12 ounce) package al fresco Spinach and Feta Chicken Sausage, fully cooked, Cut sausage on the bias ¼" thick

5 ounces dry fettuccini

Pam Spray

2 tbsp olive oil

1 large garlic clove, finely minced

1 small onion, diced

1 tablespoon fresh rosemary, chopped

1/2 cup sundried tomatoes, julienned

1/2 cup shredded parmesan cheese

3/4 cup prepared alfredo sauce

1 1/2 cup low sodium and salt chicken broth

1/2 teaspoon salt

1/4 teaspoon black pepper

9 ounces fresh baby spinach

  • Cook fettuccini according to package directions, cool and reserve.
  • Spray a 12 inch sauté pan with pan spray and heat over high heat. Add the olive oil, sauté garlic and onion for 2 minutes. Add the sliced sausage pieces and sauté for 3-4 minutes.
  • Fold in the fettuccini, rosemary, sundried tomatoes and cheeses. Add the alfredo sauce and chicken broth. Cook for 8-10 minutes or until well heated. Season with salt and pepper, stir well.
  • Toss in the baby spinach, mix until all ingredients are incorporated together. Remove from heat and serve immediately.