- 15 oz light creamy Alfredo pasta sauce
- 12 oz spinach & feta chicken sausage, fully cooked
- 8 oz fettuccine pasta
- 2 tbsp extra virgin olive oil
- 1garlic clove, finely minced
- 1/4 c fresh onion, chopped
- 1 tbsp fresh rosemary, finely chopped
- 1/2 c sun-dried tomatoes, julienne
- 1/2 c shredded parmesan cheese
- 1/2 c crumbled feta cheese
- 9 oz fresh baby spinach
Cut the sausages on the bias 1/4" thick.
Cook the fettuccine according to package directions. Drain and reserve 1/4 cup of pasta water. Keep warm.
Heat a large skillet over medium high heat. Add the olive oil & sauté the garlic and onion for 2 minutes.
Add the sliced sausage pieces and sauté for 3-4 minutes. Fold in the fettuccine, rosemary, sun-dried tomatoes and cheeses. Add the Alfredo sauce and reserved pasta water. Simmer over medium heat for 8-10 minutes or until well-heated.
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Toss in the baby spinach at the end, and stir until all the ingredients are incorporated together
