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. 
Very cool (pun intended)! I’ll have to bookmark this recipe in case I have some friends who can’t consume dairy.
beantownbaker — May 13th, 2013 @ 9:56 am
Coconut milk is definitely my friend when it comes to dairy free ice cream!
ooh, i have never made a plain vanilla, but i do love a good quality vanilla bean 🙂 especially with coconut milk!!
I love vanilla ice cream that’s so vanilla-y that it has the little flecks in it 🙂 Heavenly!
How convienent that I just paid $6 for a tiny container of dairy free ice cream and wanted to find a cheaper homemade version. Thanks for sharing this gem.
beantownbaker — June 10th, 2013 @ 12:54 pm
Dairy free ice cream is definitely expensive and making it at home yields such great results! I don’t think I’ll ever go back to store bought ice cream again.