Spinach Pasta with chicken sausage, mushrooms, goat cheese and tomato

This is one of those meals that came together while wondering the aisles at the grocery store. The fresh spinach fettuccine caught my eye and I just went from there. It’s nothing fancy, but boy is it tasty.

Spinach Pasta with chicken sausage, mushrooms, goat cheese and tomato – by ME!1 pkg fresh spinach fettuccine
1 pkg mild chicken sausage
1 pkg presliced baby bellas
olive oil
goat cheese
cherry tomatoes

Remove chicken sausage from casing and brown meat in a skillet. Set aside on a plate with paper towels to soak up any grease.

Saute the mushrooms in the same skillet. Add a small amount of olive oil to the pan if needed.

At the same time, cooked the noodles according the the package instructions.

Toss noodles, chicken and mushrooms together in a bowl. Served with goat cheese and chopped tomatoes.

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3 Responses to “Scallop Mango salad”

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    Katie — December 17, 2007 at 12:38 pm

    Scallop mango salad is one of my favorites! Everytime it is on the menu somewhere I order it. I’ll have to try making it myself b/c this looks delicious!

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    Deborah — December 17, 2007 at 9:30 pm

    I always have a hard time remembering to half recipes! This looks delicious – if you make it again with the mango chutney, you’ll have to let us know how it goes!

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    David — July 2, 2008 at 5:44 pm

    Regarding the olive oil, I highly recommend using an extra-virgin variety since those types of oils seem to enhance the flavors of the foods you add them to.
    My favorite brand of olive oil is by Holy Food Imports.

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