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+ servings


Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8


  • 1 12- oz box Barilla Gluten Free Spaghetti
  • 1 package Aidells Chicken & Apple Sausage
  • 2-3 TBSP olive oil
  • 1/2 cup diced onion
  • 1/4 cup diced sundried tomatoes
  • 1 tsp minced garlic
  • 1 cup fresh spinach
  • 5 cups chicken broth
  • 1/4 cup heavy cream
  • 4- oz cream cheese cubed
  • 1/2 cup Parmesan cheese


  • Slice sausage into rounds. Pour olive oil into a large saucepan over medium heat. Add in onion, tomatoes, garlic and sausage. Cook about 5 minutes, until onions are soft. Add in spinach, pasta and chicken broth. Increase heat to high and stir often, to break up pasta and prevent sticking. Bring broth to a boil and then decrease heat to medium. Set timer and cook for 9 minutes, stirring often. Much of the broth should be absorbed by the pasta.
  • Remove from heat and immediately add in heavy cream and cubes of cream cheese. Stir to incorporate until sauce is smooth.
  • Top with Parmesan cheese and fresh basil, if desired.