Sweet Apple Chicken Sausage Marsala

Ingredients

1 16oz pkg al fresco Sweet Apple Chicken Sausage

1 tsp Olive oil

8oz Fettuccini Pasta

4 tbsp Butter

1 cup Mushrooms, sliced

2 tbsp Shallots, chopped

1 tbsp Garlic, chopped

3/4 cup Chicken broth

1/2 cup Marsala wine

2 tbsp Half-and-half

Directions:

• 1Sauté chicken sausage in 1/2 tbsp olive oil over medium heat until browned or internal temperature reaches 165F degrees.
• 2Remove, slice on the bias 1/4" thick and set aside.
• 3Cook pasta according to package directions.
• 4In a large non-stick pan, sauté mushrooms, shallots and garlic in a pan with remaining oil for 3 minutes or until moisture evaporates.
• 5Remove mixture and add to chicken sausage already set aside.
• 6Place pan back on burner and add chicken broth and wine.
• 7Bring to a boil and then simmer for 5 minutes or until reduced to 1 cup.
• 8Add butter and half and half and salt and pepper to taste.
• 9Return chicken sausage and mushroom mixture to the plan and mix well.
• 10Serve over fettuccini.