Smoky Creamed Spinach and Sausage Over Fettuccini Recipe
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5 tablespoons extra virgin olive oil
6 cloves garlic, sliced
1/2 red onion - thin sliced
12 Portabella mushrooms, halved and sliced
1 pound Premio Italian Sausage , sliced to your liking
2 packages fresh spinach
7 ounces roasted red peppers, drained from jar and sliced
16 ounces Philadelphia Cream Cheese
8 ounces chicken stock
4 ounces smoked Gouda, shredded
1 package pasta of your choice
Heat 6 tbsp of olive oil in a large non-stick skillet on high temperature stove top. Add garlic, and onions to pan, saute for about 1 minute.
Lower stove to med-high, and add Italian sausage and chicken broth. Saute for approximately 10 minutes.
Add Mushrooms to mixture. Saute for an additional 10-15 minutes or until all pinkness has disappeared from the meat.
Add spinach and roasted red peppers; cook for an additional 4-5 minutes.
Stir in cream cheese and Gouda. Serve over pasta.
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