One Pot Roasted Red Pepper & Chicken Sausage Alfredo

Extra virgin olive oil

12 ounces of chicken sausage, cut into slices (or minced)

4-5 cloves of 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 of low sodium chicken stock

2 cups of skim milk

1 teaspoon of crushed red pepper

8 ounces of goat cheese

1/2 cup of Pecorino Romano cheese

1-2 cups of fresh spinach

1/2 teaspoon of fresh oregano

1 tablespoon of 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 to medium high heat. Add the sausage and cook for about 3-4 minutes or until browned. 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 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 (firm to the bite), and the liquid has been absorbed (you want a little liquid to allow a sauce to be formed), take off the heat and add in the goat cheese, Pecorino cheese, spinach and 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!

‍