Roasted Red Pepper Alfredo

Extra virgin olive oil

12 ounces chicken sausage, cut into slices

4-5 cloves garlic, minced

1 pound of your favorite whole wheat pasta (I think a shorter pasta works best)

1 16 ounce jar of roasted red peppers, pureed

2 cups low sodium chicken stock

2 cups skim milk

1 teaspoon crushed red pepper

8 ounces goat cheese

1/2 cup Pecorino Romano cheese

2 cups fresh spinach

1/2 teaspoon fresh oregano

1 tablespoon fresh basil

Salt and pepper, to taste

Start by cutting up your chicken sausage into 1 inch slices. Take out a large pot and add a tablespoon of olive oil to the pan and bring this to a medium high heat. Add the sausage and cook for about 3-4 minutes or until browned. Then, mince up your garlic and add to the pan with just a minute or so left of cooking the sausage.
Once your sausage has been browned, add your pasta, pureed peppers, chicken stock, and skim mix and stir so that everything is combined. Add in about 1/2 tablespoon of salt and pepper plus your crushed red pepper. Bring this mixture up to a boil, then bring it down to a simmer, cover the pot and allow to cook for about 8-10 minutes.
Once the pasta has been cooked to the perfect al dente (aka firm to the bite), and the liquid has been mostly absorbed (you want a little liquid to allow a sauce to be formed), take it off the heat and add in the goat cheese, Pecorino cheese, spinach and your fresh oregano and basil. Combine everything thoroughly and then taste for seasoning and consistency. If you need to add in a splash of milk here if you feel it's too thick, do so.
Garnish with more fresh herbs, Pecorino cheese and enjoy!

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