Spinach & Feta Chicken Sausage with FettucciniServings: 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
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.