I seriously cannot get enough of the Al Fresco chicken sausage, and no, I haven't been paid to keep eating it. Tonight I threw it on the grill and served it with an awesome whole wheat linguine pasta. Easy enough to throw together for a weeknight dinner and super tasty. You will LOVE this simple rustic dish.
Grilled Chicken Sausage with Spinach & Lemon Linguine
Yield: 4 Servings
12 oz whole wheat linguine pasta
4 oz button mushrooms, halved and thinly sliced
1 tablespoon butter
Drizzle of olive oil
1-2 garlic cloves, minced
10 oz fresh spinach
3 tablespoons fresh lemon juice
1/2 cup shaved Parmesan cheese
1 pound chicken sausage links
2 tablespoons fresh parsley, minced
Bring a large pot of water to boil and cook pasta according to instructions on the package. Once pasta is cooked, drain and set aside. Meanwhile in a large skillet over medium heat add mushrooms, butter, olive oil and garlic cloves. Saute until mushrooms are soft. Remove mushrooms and saute spinach just until it wilts. Remove Spinach and set aside. In the same skillet or over a grill cook sausage links until heated through and then thinly slice. Add drained pasta, spinach, mushrooms, lemon juice and Parmesan cheese to the sliced chicken. Combine and heat through. Drizzle in additional olive oil or cooking liquid if desired. Serve with additional Parmesan cheese and fresh parsley.