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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Hot days, necessitate quick and easy meals this recipe is a staple in our house. This lighter version of the traditional is rich in flavors, with out the heavy cream sauce. Ingredients:
2 tablespoons olive oil, divided |
2 minced shallots |
1 lb chicken sausage |
1/2 lb turkey bacon |
1 lb fresh mushrooms (optional) |
salt |
fresh ground black pepper |
1 cup peas (frozen) |
6 ounces fettuccine |
6 ounces spinach fettuccine |
1/2 cup grated parmesan cheese |
2 cups fat-free chicken broth |
Directions:
1. In a large stockpot, bring salted water to a rapid boil. Cook both pastas until al den te’ drain and return to pot to keep warm. (Do not return pot to heat)
2. Remove chicken sausage from casings, discard casings, and slice bacon into strips vertically. In a large sauté pan over medium heat, ADD 1 tbs. olive oil, sausage and bacon brown, drain on paper towel, then ADD reserved 1tbs. olive oil, shallots and mushrooms, sauté 1-2 minutes, ADD drained bacon and sausage cook 1 more minute, stirring. ADD the chicken broth and peas simmer 2-3 more minutes.
3. Pour sausage, chicken broth mixture over pasta and toss top with fresh grated parmesan cheese and cracked pepper.
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