Chicken Sausage Pasta

Quick and easy protein packed meal!! One pot and done in 30 minutes or less!!

RECIPE:

8 ounces pasta (I used rigatoni)
1 package chicken sausages (12 ounces
2 cups sliced mushrooms (140 gram)
4 cups spinach, roughly chopped (120 grams)
2 cups marinara sauce (or more if you want it saucier)- 0 point
1/2 cup low-fat feta or goat cheese (2 ounces)
salt and pepper, to taste
optional toppings - grated parmesan cheese, fresh basil, fresh parsley, red pepper flakes...

Cook pasta. Bring a large pot of salted water to a boil and cook pasta according to the instructions. Once al dente, drain and set aside to cool. When draining, reserve 1/4 cup of pasta water.
Cook the chicken sausage. When the water is about to boil, you’ll start cooking your chicken and veggies. Add oil to a large skillet over medium heat and let it get hot. Then add sliced chicken sausage and cook for 3-4 minutes until browned on one side (make sure not to move in the pan when cooking). Flip and cook for another 1-2 minutes.
Cook the veggies. In the same pan, add mushrooms and saute for 2-3 minutes, stirring occasionally. Add chopped spinach and saute for 1-2 minutes, stirring occasionally, until softened. Turn down the heat to low.
Assemble. Add your marinara sauce and cooked pasta to the pan and stir to combine. Then add in your goat cheese, and little pasta water (about 2 tablespoons worth), and salt and pepper, and mix well to combine. Let warm through, about 1 minute. If needed, add more pasta water if you want a thinner sauce.
Enjoy! Top with toppings of choice and enjoy!