Spinach & Feta Chicken Sausage with Fettuccini

By btaylor

Spinach & Feta Chicken Sausage with Fettuccini

Ingredients

• 1 12 oz package al fresco spinach and feta chicken sausage
• 4-5 oz dry fettuccini
• 1 large garlic clove, finely minced
• 1 small onion, diced
• 1 tbsp fresh rosemary, chopped
• 1/2 c sundried tomatoes, julienned
• 1/2 c shredded parmesan cheese
• Pan Spray
• 2 tbsp olive oil
• 3/4 c prepared alfredo sauce
• 1 1/2 c low sodium and salt chicken broth
• 1/2 tsp salt
• 1/4 tsp white pepper
• 9 oz fresh baby spinach

Preparation

Step 1

Cut sausage on the bias 1/4" thick. Cook fettuccini according to package directions. Cool and reserve.

Spray a 12 inch saute pan with pan spray and heat over high heat. Add the olive oil, saute garlic and onion for 2 minutes. Add the sliced sausage pieces and saute 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.