Chicken sausage, spinach, mushroom pasta
Hubby decided to get a giant burrito for dinner. I wanted to be healthier, so I threw some stuff together for dinner. It was great!
Spinach / Mushroom / Chicken Sausage / Goat Cheese pasta – by ME!
Chicken sausage – 2 links
Sauteed Mushrooms
3 cup Spinach
3 oz Goat cheese
Angel hair pasta
Cook pasta as directed on box.
Brown chicken sausage in a skillet. Remove from skillet and saute mushrooms.
Add meat back to skillet as well as spinach and goat cheese. Cook until goat cheese melts and becomes creamy. Serve over pasta.
Nutritional Information: TBD
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks delightful! Especially for this snowy Boston weather today 🙂
beantownbaker — March 7th, 2013 @ 4:59 pm
It’s snowy here in Cincinnati too. Not quite as snowy as Boston, but I’m not complaining about that!
This looks great! I love rutabagas and parsnips, especially in stews!
beantownbaker — March 7th, 2013 @ 4:59 pm
I was glad to try a recipe with rutabaga!
I hope the cruise was fun! This sounds like a great winter dish.
beantownbaker — March 7th, 2013 @ 8:45 pm
We had a blast on the cruise – wish we were still on it!