Spinach & Feta Chicken Sausage Fettuccini

By boscobojo

Ingredients

• 1 pkg. (12 oz.) al fresco Spinach & Feta Chicken Sausage
• 1 jar (15 oz.) Classico Light Creamy Alfredo Pasta Sauce
• 8 oz. fettuccini pasta
• 2 Tbl. olive oil
• 1 clove garlic, peeled and minced
• 1/4 cup chopped white onion
• 1 Tbl. finely chopped rosemary
• 1/2 cup julienne sun-dried tomatoes
• 1/2 cup shredded Parmesan cheese
• 1/2 cup crumbled feta cheese
• Cooking spray
• 9 oz. fresh baby spinach leaves, rinsed

Preparation

Step 1

Cut chicken sausages on a diagonal 1/4 inch thick.

Cook fettuccini using package directions. Drain, reserving 1/4 cup of pasta water.

Coat large skillet with cooking spray. Heat over high heat; add olive oil, saute garlic and onion for 2 minutes.

Add sausage, saute for 3-4 minutes. Fold in pasta, rosemary, tomatoes and cheeses. Add Alfredo sauce and pasta water. Simmer for 8-10 minutes.

Toss in baby spinach, stir incorporating all ingredients.

Remove from heat; serve immediately.