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Spinach & Feta Chicken Sausage Fettuccini


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  • 1 pkg. (12 oz.) al fresco Spinach & Feta Chicken Sausage
  • 1 jar (15 oz.) Classico Light Creamy Alfredo Pasta Sauce
  • 8 oz. fettuccini pasta
  • 2 Tbl. olive oil
  • 1 clove garlic, peeled and minced
  • 1/4 cup chopped white onion
  • 1 Tbl. finely chopped rosemary
  • 1/2 cup julienne sun-dried tomatoes
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup crumbled feta cheese
  • Cooking spray
  • 9 oz. fresh baby spinach leaves, rinsed



Step 1

Cut chicken sausages on a diagonal 1/4 inch thick.

Cook fettuccini using package directions. Drain, reserving 1/4 cup of pasta water.

Coat large skillet with cooking spray. Heat over high heat; add olive oil, saute garlic and onion for 2 minutes.

Add sausage, saute for 3-4 minutes. Fold in pasta, rosemary, tomatoes and cheeses. Add Alfredo sauce and pasta water. Simmer for 8-10 minutes.

Toss in baby spinach, stir incorporating all ingredients.

Remove from heat; serve immediately.


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