Ingredients

• Pasta (I used gnocchi)
• 1-pound Italian chicken sausage crumbled
• 3 cloves garlic, minced
• ½ cup chicken broth
• ½ teaspoon Dijon mustard
• 1 teaspoon flour (I used gluten free flour!)
• 1 teaspoon lemon juice
• ¼ cup sun-dried tomatoes
• 2 cups half and half
• 2 cups baby spinach
• Salt & pepper to taste
• Freshly grated parmesan cheese to taste

Directions

1. Boil a salted pot of water and cook pasta al dente according to package directions.
2. Take the sausages out of their casings and crumble the meat into a skillet. Sauté over medium-high heat for 5 minutes, stirring occasionally, until it is nicely browned on the outside.
3. Remove the sausage from the pan and set aside. If there is a lot of fat, discard most of it.
4. Add the garlic, chicken broth, Dijon mustard, flour, and lemon juice to the pan. Stir until well combined and let it bubble for a minute or two.
5. Add the sun-dried tomatoes and cream to the pan. Let it cook for 2-3 minutes.
6. Add the sausage back into the pan. Cook for another few minutes until the sauce has thickened up a bit.
7. Stir in the spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste and season with extra salt and pepper if needed.
8. Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan if desired.

Enjoy!