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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5 Responses to “Roasted Pistachio Ice Cream”

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    Andrea Johnson — July 11, 2013 at 7:52 am

    That looks so yummy! Can you suggest a good substitute for the cream cheese? I can’t eat dairy….. Also, can I use honey/agave in place of the sugar & corn syrup? Thanks!

    • beantownbaker — July 11th, 2013 @ 7:54 am

      Have you tried the Tofutti “Better than Cream Cheese”? I am lactose intolerant and use that in place of cream cheese. I think the cream cheese is there to enhance the smooth texture of the ice cream. You could just leave it out if you wanted. The corn syrup is there to help it not freeze too hard. Again, you could omit it if you wanted or replace with honey. Let me know how it turns out for you with the substitutions.

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    Casey — July 12, 2013 at 3:34 pm

    I really need an ice cream maker….

    • beantownbaker — July 14th, 2013 @ 4:15 pm

      I can’t believe I lived so long without one…

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    Shannon — August 1, 2013 at 3:34 pm

    i’ve done a pistachio ice cream awhile back and it was most definitely amazing. never was into the bright green stuff as a kid, either 🙂

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