Ingredients

The following ingredients have 8 Servings
  • 12 ounce Barilla Gluten Free Spaghetti (1 box)
  • 1 package Aidells Chicken & Apple Sausage (sliced into rounds)
  • 2-3 TBSP Olive oil
  • ½ cup Onion (diced)
  • ¼ cup Sundried tomatoes (diced)
  • 1 tsp Garlic (minced)
  • 1 cup Fresh spinach
  • 5 cups Chicken broth
  • ¼ cup Heavy cream
  • 4 ounce Cream cheese (cubed)
  • ½ cup Parmesan cheese
  • Fresh basil (for garnish, if desired)

Instruction

  • Prep: Start by slicing the sausages into round slices about 1/2-3/4" thick. Then, dice the onions, chop the tomatoes, and mince the garlic. Have all the ingredients ready to go so it's more convenient, as this recipe moves quickly.
  • Begin Cooking: Next, begin heating the olive oil into a large saucepan over medium heat. Once heated, add in the onions, tomatoes, garlic, and sausage to the heated pan of oil. Cook for about 5 minutes or until the onions are soft.
  • Then, add in the spinach leaves, pasta, and chicken broth. Increase the heat to high and stir often, breaking up the pasta as you go to prevent sticking. Bring the broth to a boil and then decrease the heat to medium. Set a timer for 9 minutes, continue to cook, while stirring often. Most of the broth should be absorbed by the pasta noodles.
  • Create Sauce: Once the 9 minutes is up, remove the pan from the heat and immediately stir in the heavy cream and cubed cream cheese. Stir to incorporate until the sauce is smooth. Top with parmesan cheese and some fresh basil if desired. Serve and enjoy!