Chicken Sausage Alfredo
- 1 tbsp extra virgin olive oil
- 1/3 cup red onion (sliced thin)
- 12 oz Organic Pre-Cooked Chicken Sausage ( I used Bilinski Brand, Lemon Herb Flavor)
- 5 oz No Dairy Alfredo Sauce (I used Primal Kitchen Brand)
- 1/4 cup Vegetable Broth
- 2 cups Baby Spinach
- 8 oz Gluten Free Pasta ( I used Jovial Brand Cassava)
- 6 Basil Leaves (Sliced Thin)
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Warm up a grill pan to medium heat (preferably with ridges) and spray with olive oil. Once warmed up, add the onion, and cook about 5 minutes until softens.
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Remove sausage from package and slice in half, longways.
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Lay out the sausage on pan. Cook for approximate 5-6 minutes until gets golden grill marks. Flip over and allow to cook another 5 minutes.
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While sausage cooks, begin preparing pasta according to package directions.
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Pour in the entire jar of vegan alfredo sauce to sausage pan
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Add the vegetable broth and stir until combined. Allow to warm up, about 5 more minutes.
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Add in spinach and basil leaves. Once the greens begin to wilt, remove from heat.
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Portion out drained pasta into bowls and ladle in the sausage alfredo over top.
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Optional: Grated Romano Cheese for topping.