Alfredo Linguine with Spinach and Chicken Sausage

8 serving Spinach & Feta Chicken Sausage, Never Any! (Aldi Brand)
2 cup Baby Spinach (raw)
454 grams Portabella Mushrooms
8 serving Barilla Whole Grain Linguine
2 1tsp Grapeseed Oil
2 serving California Sun-Dried Tomatos Julienne Cut with Herbs
1.75 cup Prego Alfredo Sauce - Homestyle Alfredo (60 mL) (by PKNPAM21)

If you have children and they are picky eaters, like mine, consider leaving the spinach, mushroom, and chicken sausage in the pan with the sun-dried tomatoes and skipping the step of adding the Alfredo. Instead, add the Alfredo to the noodles and the grown ups can add the spinach, mushrooms, and sausage to top their noodles in Alfredo while the kids enjoy Alfredo only noodles. I try to add the sausage links to the kids just to get something nutritious in their system... some liked it and some didn't.

In a 10" skillet add sausage links and 1/2 cup of water. Bring water to a boil and heat sausage according to package instructions. If frozen, add a little more water and cook an additional 7 minutes or until thawed. Remove sausage from pan and slice into 1/4 inch slices. Return to pan and brown slightly. Remove again and set aside. Slice portabella mushrooms to 1/4 inch slices. Add grapeseed oil to pan and heat approx. 2 min. Add mushrooms and saute until edges start to brown. Meanwhile, boil linguine noodles in salted water. Pinch stems from fresh spinach and add to mushrooms on a medium heat. Add additional oil if needed and wilt spinach leaves. Continue heating at a medium level and add sun-dried tomatoes stirring constantly. Add sausage back to the this mixture. Remove from heat and stir in Alfredo sauce. If the sauce was cold and brought down the temp of the spinach mixture, it's okay to add a low heat while finishing off the noodles. Drain noodles and return to pot. Serve with a bed of noodles on each plate, topped with the Alfredo, spinach and sausage mixture. Serve warm and refrigerate leftovers.

Serving Size: 8-10 1 cup servings