Creamy Chicken Sausage and Mushroom Penne Delight

Fill an 8-quart stock pot with water, add in 1 tablespoon of kosher salt and bring the water to a boil.

Cook 1 pound of penne pasta in the boiling water according to package directions until al dente. Reserve 1 cup of pasta water and then drain the pasta.

Heat 1 tablespoon of extra-virgin olive oil in a large sauté pan over medium-high heat. Sear the chicken sausage until golden brown on all sides, which should take about 2 to 3 minutes. Transfer it to a plate to cool, then cut it into 1/4 inch slices and set aside.

In the same pan, add another tablespoon of oil and spread out 12 ounces of sliced mushrooms evenly in the pan. Brown the mushrooms on one side for about 3 minutes.

Then, mix in 1/2 cup of diced onions, 3 cloves of minced garlic, and season with 1/2 teaspoon of freshly ground black pepper. Sauté until the onion and garlic are softened, which should take about 3 to 4 minutes.

Pour in 1/4 cup of dry white wine, 1 cup of low-sodium chicken stock, and 1/4 cup of heavy cream into the pan. Simmer until the liquid is slightly thickened and reduced to approximately half its volume, for about 5 to 7 minutes.

Add back the sliced sausage along with any leftover juices, then mix in 1 1/2 cups of freshly grated Parmesan, 5 ounces of baby spinach, and 1/4 cup of chopped fresh parsley.

Add the drained pasta into the creamy sauce and stir well. If needed, gradually add the reserved pasta water to thin the sauce to your preferred consistency.

Serve your Creamy Chicken Sausage and Mushroom Penne Delight immediately, garnished with additional fresh parsley.