Perfect Penne with Chicken Sausage, Wild Mushrooms & Spinach

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Simple and healthy.


  • 2 tablespoons extra virgin olive oil
  • 34 pound Organic Prairie Italian Chicken Sausages, diagonally sliced into 1/2 inch pieces
  • 34 pound shiitake mushrooms, stemmed
  • 34 cup chopped shallots
  • 5 fresh garlic cloves, minced
  • 12 teaspoon red pepper flakes (or to taste)
  • 1 large bell pepper
  • 10 ounces spinach (ready-to-use)
  • 1 14 cups low sodium chicken broth
  • 34 pound penne pasta
  • 6 ounces Organic Valley Shredded Part Skim Mozzarella (or cheese of your choice)


Heat extra virgin olive oil in heavy large pot over medium-high heat. Add thawed sausages, stemmed shiitake mushrooms (can substitute crimini), shallots, garlic and crushed red pepper. Saute about 5 minutes, then add chopped bell pepper and saute for another 5 minutes or until mushrooms begin to brown.

Add spinach and broth; toss until spinach wilts, about 2 minutes. Add pasta and your choice of Organic Valley cheese (Try the Organic Valley Shredded Italian 4-Cheese Blend). Toss until cheese melts and sauce coats pasta, about 3 minutes. Season with salt and pepper.

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