Servings:

4

INGREDIENTS:

• 1 lb penne

• 2 tbsp olive oil

• 12 oz chicken sausage

• 12 oz white mushrooms sliced

• Black pepper

• 1 medium onion

• 3 garlic cloves

• 1 cup low sodium chicken stock

• 1/4 cup heavy cream (room temperature)

• 1.5 cups grated Parmesan

• 5 oz baby spinach

• Parsley flakes

Prep Time:

25 min.

Total Time:

25 min.

DIRECTIONS:

1. Follow penne packaging directions to cook pasta until al dente and save 1/2 cup of pasta water to set aside

2. Heat a large saute pan at medium high and drizzle a little olive oil in it

3. Add chicken sausage to pan and cook for 2 - 3 minutes until golden brown.  Transfer to cutting board to cut into slices that are 1/4" thick and set aside

4. Add 1 tbsp olive oil and mushrooms to saute pan and cook for 3 minutes.  Sprinkle salt and pepper over it.  Then add onions and garlic and cook for 3 - 4 minutes.  Pour chicken stock and heavy cream and let simmer for 5 - 7 minutes until the mix thickens

5. Toss in chopped sausage, Parmesan, spinach and sprinkle parsley flakes

6. Mix chicken sausage sauce to drained pasta and serve [Note:  add additional pasta water if the sauce is too thick]