PENNE PESTO WITH GOAT CHEESE ALFREDO

By barbgreenfield

Ingredients

• INGREDIENTS:
• 1 Tbsp Extra Virgin Olive Oil
• 2 Links Italian Sausage, medium hot or sweet), removed from casings
• 1 Large Clove Garlic, minced
• 1 can Low-sodium Low-fat Cream of Chicken Soup
• 1 (5.3 Oz.) Pkg Soft Goat Milk Cheese, chevre
• 1/4 cup Skim Milk
• 2 cups Chopped Cooked Chicken, such as rotisserie
• 1/4 cup Chopped Fresh Chives
• 1/2 cup Chopped Oil-packed Sun-dried Tomatoes
• 1/4 tsp Freshly Ground Black Pepper
• 2 Tbsp Bottled Basil Pesto
• 1/3 cup + 3 Tb. Grated Parmesan Cheese, divided
• 8 oz Penne Pasta

Preparation

Step 1

DIRECTIONS:
In a non-stick large saute pan, heat olive oil. Saute sausage and garlic until sausage is no longer pink, breaking up sausage. Stir in soup, goat milk cheese and milk, stirring until cheese is melted and mixture is combined. Add chicken, chives, sun-dried tomatoes and pepper. Bring mixture to a simmer and simmer for 8 minutes. Stir in pesto and the 1/3 Cup Parmesan cheese and cook for additional minute or two. Meanwhile, cook pasta as directed on package; drain and place on serving platter. Pour chicken mixture over top of pasta and sprinkle with remaining 3 T. Parmesan cheese.