Creamy Tuscan Sausage Fettucine

NUTRITIONAL INFORMATION (per serving)

Calories...................770

Carbohydrates........66g

Fat..........................17g

Protein....................36g 

Sodium....................776mg

*Approximate Values Based on My Fitness Pal

PREPPING INSTRUCTIONS

Bring large pot of water ¾ full to boil with a pinch of salt

Remove basil from stem and roughly chop

Chop sundried tomatoes into small pieces, saving any oil in the container

Remove sausage meat from casing and crumble in a bowl

COOKING INSTRUCTIONS

Step 1: Cook pasta

In a boil pot of salted water cook fettuccine until al dente, about 8-10 minutes. Drain and set aside.

Step 2: Brown sausage

Add crumble meat to a large skillet over medium high heat.  Sauté for 5 minutes, stirring occasionally, until it's nicely browned on the outside.

Remove the sausage from the pan and set aside on a plate. If there's a lot of fat, discard most of it leaving a little behind for the sauce.

Step 3: Make sauce base 

In the same skillet, add garlic and flour, cooking for 30 seconds. Add chicken stock/white wine/Dijon blend/lemon juice blend to the pan. Stir until well combined (be sure to scrape up any brown bits from the bottom of the pan) and let it bubble for a minute or two.

Add the sun-dried tomatoes and cream to the pan. Let it cook for 2-3 minutes. Add the sausage back into the pan. Cook for another few minutes until the sauce has thickened up.

Step 4: Finish pasta

Stir in half of the basil and all of the spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste and season with extra salt & pepper if needed. Add cooked pasta and toss well.

Step 5: To serve

Divide pasta and top with fresh basil and parmesan.