INGREDIENTS

1 pound fettuccine pasta, cooked
1 pound bag frozen broccoli florets
8 links pre cooked garlic chicken sausage
2, 14 ounce jars prepared Alfredo Sauce
1 cup grated Parmesan cheese
1/2 cup half and half, cream or milk
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon cracked black pepper1 tablespoon olive oil


STEP BY STEP INSTRUCTIONS​​​​

Boil water for pasta and set up so pasta is ready when sauce is done, so begin to cook the pasta when you begin to cook the sauce.

Slice sausages into discs.

Heat olive oil in a large heavy bottomed skillet over medium heat.


Add garlic  and sausage slices to the pan and saute until browned on both sides.

Add Alfredo sauce and stir well.

If desired, add cream, half and half or milk until the sauce reaches your preferred consistency.  You don't want it too thin, and I think the jarred sauce tends to be a bit thick.  You do what you prefer.

Add parmesan cheese, salt and pepper and stir well.  Reduce heat and allow sauce to simmer gently while pasta cooks.

5 minutes before pasta is done add broccoli to the boiling pasta water.

Drain pasta and broccoli and add to the pan with the sauce.

Using tongs, gently toss the pasta and sauce until everything is coated and evenly distributed.

Turn off the heat and allow the pasta mixture to sit for 5 minutes to allow the pasta to soak up some of the sauce.

Serve with salad and garlic bread.  Leftovers can be stored in an airtight container for up to three days.


ENJOY!

Chicken Sausage Fettuccine Alfredo Skillet

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