I made this recipe just last night even though I didn’t have all the ingredients the first recipe called for. My husband liked it so well he told me not to bother making it as I first had planned (now that might be a first). The recipe is easy, does not require you to dirty a lot of pans and it’s really quite fast to make, which is always a plus for a week night meal! Enjoy. For comments/questions email firstname.lastname@example.org
Quick & Easy Spaghetti with Sausage Sauce
12 oz spaghetti
2 chicken/turkey breast brats sliced into bite size pieces
1 8 0z package of sliced mushrooms (portablella are my favorite)
3 Tlb. of tomato paste
1/2 tsp. chopped fresh rosemary
1/4 cup no fat half & half
Shredded low fat Parmesan cheese for topping (less than 1/4 cup)
Bring a pot of water to a boil and add the spaghetti. Cook until al dente. While spaghetti is cooking in a large frying pan that has been sprayed with Pam Olive Oil add the chicken/turkey breast brat pieces (I used a smoked chicken breast brat and it gave a wonderful taste mixed with the rosemary). Fry for about 3-5 minutes on med heat. Add the mushroom slices and continue to stir. When the brat pieces are no longer pink add the no fat 1/2 & 1/2 as well as the tomato paste and rosemary to the pan. Stir to combine well on low heat.
Drain the pasta and save 1/2 cup of water. Add the spaghetti to the fry pan with sauce, tossing to cover all of spaghetti. If the sauce is too thick add a little of the pasta water at a time to reach the desired consistency.
Dish up onto plates and top with a bit of shredded Parmesan cheese. So yummy!