Spinach noodle chicken Alfredo

Ingredients:

1lb Hot Italian Chicken Sausage in Casing

1 bag spinach fettuccine pasta

1 Cup Half & Half

1/3 Cup Parmesan

1/2 of one yellow onion diced

1/2 cup frozen diced spinach

2 cloves garlic minced

2 tbls unsalted butter

1 tsp cayenne

1 tsp salt

1 tsp italain seasoning

1 tsp garlic powder

olive oil for sauteeing

directions:

First: You can add your olive oil to a medium sized saute pan and set to medium heat. Also, fill your stock pot to just over half full and set to medium to high heat.

Once your olive oil is hot; add your diced onions, garlic, and ground chicken sausage (out of casing) to your saute pan. Once your veggies are softened and the chicken is browned, you’ll add your spinach and all seasoning to pan along with your butter.

After you’ve sautéed the spinach into the mix, you can add your half and half and let it simmer into a soft boil. If your stock pot water is boiling at this point, you can add your noodles and cook according to the package directions.

As your Alfredo sauce reaches a soft boil you can add the parmesean cheese. At this point you’ll need a silicone whisk to stir as your sauce thickens up. (Will probably take about 5-8 minutes on medium to high heat.

Now, the only thing left to do is add the noodles to your pot full of sauce and hot italian chicken and voila! Dinner is ready!

• If you watched my IG story and saw that dutch oven rosemary bread I paired this pasta with, I would have started the pasta about 15 minutes into the breads actual baking time. So be sure you set a time a DON’T BURN THE BREAD!