8ouncespenne (about 2 1/2 cups, can also use ziti)
2cupschicken stock
1cupmilk
1 (5 ounce) bag Baby Spinach
1⁄2cup shredded parmesan cheese
salt and pepper
NUTRITION INFO
Serving Size: 1 (269) g
Servings Per Recipe:4
Calories: 724.7
Calories from Fat 378 g52 %
Total Fat 42.1 g64 %
Saturated Fat 14.6 g72 %
Cholesterol 104.9 mg 34 %
Sodium 1144.6 mg 47 %
Total Carbohydrate54.5 g 18 %
Dietary Fiber 7.1 g28 %
Sugars 2.2 g8 %
Protein 32.3 g 64 %
DIRECTIONS
Heat olive oil in a large skillet (stainless steel best) over medium high heat. Add the frozen peppers and onions, and cook until soft / water cooked off (5-10 min).
Add sausage to skillet and break it up with a wooden spoon into smaller pieces. Cook until no longer pink. When the meat is still a little pink, add minced garlic.
Pour in about 1/4 cup of the chicken stock / broth into the pan, and use it to deglaze any meat / veggies stuck to the pan.
Add in pasta and spread it evenly over the pan.
Then pour the rest of the chicken stock / broth as well as the milk over the pasta. Bring to a simmer. Reduce heat to low, and cover while simmering for 20 minutes.
Stir in the spinach a handful at a time and cook until wilted. Stir in the parmesan cheese, and then season with salt and pepper to taste.