| | Directions |
- 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.
|
|
|
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
|  | | Ingredients | | - | | 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 |
| |
| |
