Chicken Sausage and Mushroom Penne

Chicken Sausage and Mushroom Penne

Chicken sausage is a healthy alternative for dieters. For this recipe, the chicken sausage is seared and combined later with the spices, heavy cream, wine, chicken stock and the penne. It is not only healthy; it can satiate your hunger, especially when you are on a night duty.

Servings: 4

Ingredients

1 pound penne rigate

Pinch of kosher salt

1 tablespoon extra-virgin olive oil

Additional extra-virgin oil for drizzling

12 ounces mushrooms

Dash of freshly ground black pepper

1 (12 ounces) package chicken sausage

1/2 cup diced onion

3 minced cloves garlic

1 cup low-sodium chicken stock

1/4 cup dry white wine

1/4 cup heavy cream

1 1/2 cups freshly grated Parmesan

5 ounces baby spinach

1/4 cup chopped fresh parsley

Additional parsley for garnish

Directions

Cut mushrooms into one-fourth-inch slices, set aside.

Fill an eight-quart stockpot with salted water, and bring to a boil. Cook pasta al dente; drain and reserve one-half cup of the pasta liquid. Set aside.

Drizzle oil in a large skillet on medium-high heat. Sear the sausage, flipping each side for two to three minutes until golden brown.

Place cooked chicken sausage on a plate to cool and cut into one-fourth inch slices; set aside.

Heat one tablespoon oil in the pan and place evenly the mushrooms, cook for three minutes for each side until brown. Add salt and pepper to the mushrooms.

Stir-fry the onions and garlic for three to four minutes until aromatic and soft.

Pour the wine, heavy cream and chicken stock; simmer for five to seven minutes until the liquid has slightly reduced and consistent.

Place the sausage in the sauce and toss to coat. Add the cheese, parsley and spinach.

Stir the pasta into the sauce. Garnish the chicken pasta with parsley. Serve warm.

Enjoy!

Nutritional Information: 827 calories; 28.2 g fat (12.4 g saturated fat); 44 mg cholesterol; 891 mg sodium; 98.5 g carbohydrate; 6.6 g dietary fiber; 8.7 g total sugars; 44.1 g protein.