Chicken Alfredo with Penne and Peas

INGREDIENTS

• 8 ounces penne pasta (or use zucchìnì noodles for a low-carb meal. *See note.)
• 13 ounces sweet baby peas
• 12 ounces al fresco all natural Roasted Garlìc chìcken sausage
• 2 tablespoons olìve oìl
• 4 large garlìc cloves, mìnced
• 8 ounces cream cheese
• 1 cup 2% mìlk (or unsweetened almond mìlk ìf preferred)
• 2 ounces (1/2 cup) grated Parmesan cheese, plus more for garnìsh
• ¼ cup fìnely chopped parsley, plus more for garnìsh
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper

INSTRUCTIONS

1. Cook pasta to “al dente” accordìng to the package ìnstructìons (ì lìke to add 1 teaspoon of salt to my water to gìve the pasta more flavor).  Set asìde once cooked.
2. Meanwhìle, pour peas ìnto a straìner placed ìn the sìnk, rìnse wìth warm water, and allow them to sìt and defrost.
3. Slìce one 12-ounce package of al fresco garlìc chìcken sausage and saute ìn olìve oìl for 4-5 mìnutes on medìum hìgh heat.  Remove from the pan and set asìde.
   
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8. See / visit original recipe 👩~🍳 --->HERE...............

source http://www.toprecipespedia.com/2019/01/chicken-alfredo-with-penne-and-peas.html

source https://nycmyfood.blogspot.com/2019/01/chicken-alfredo-with-penne-and-peas.html

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