Ingredients:
1 lb brown rice pasta
1 lb hot Italian chicken sausage
4 tablespoons extra virgin olive oil
6 large garlic cloves, finely diced
12 ounces baby portabella mushrooms, chopped
4 tablespoons butter
salt
pepper
4 tablespoons whole wheat flour
2 cups chicken stock
2 cups whole milk
1 (28 ounce) cans diced tomatoes, drained
1 -2 teaspoon hot sauce
16 ounces shredded cheese ( can include cheddar, colby, whatever cheese you like)
2 ounces parmesan cheese
Directions:
Cook pasta in boiling water as per package directions until done.
Fry sausage in 2 T olive oil until cooked thoroughly, breaking up into small pieces while cooking.
When sausage is done, transfer to a bowl.
Add, 2 T olive oil (or more if needed) to pan. Add mushrooms, garlic, butter. Add salt and pepper to taste.
Saute, stirring frequently, until mushrooms become somewhat limp.
Add flour and saute for a couple of minutes.
Stir in chicken stock and milk. Bring to a boil and let it bubble and thicken.
Stir in tomatoes and hot sauce.
Add cheese, stir and simmer 5 minutes.
Stir in sausage.
Mix into pasta and serve.
Servings: 8-10
Time preparation: 15 min.
Time total: 30 min.