Servings: 6
Time: 45 Minutes

Ingredients: 

• 2 Tablespoons olive oil
  
• 1 pound Italian hot sausages, casings removed
• 1 small onion, chopped
• 1 (15oz) can chopped artichoke hearts
• 1 cup asparagus, trimmed and chopped into 1" pieces
• 2 large garlic cloves, chopped
• 1/2 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 3/4 cups chicken or beef broth
• 1/2 cup dry white wine
• 1/2 cup sour cream
• 1 Tablespoon chicken stock concentrate (or Better-than-Bullion)
• 1 cup cherry tomatoes, quartered
• 1 cup chopped spinach
• 16 ounces penne pasta
• 1/2 cup freshly shredded Parmesan cheese (plus more for serving)
• Salt/pepper, to taste

Instructions: 

• Heat the oil in a large skillet over medium-high heat.  
  
• Add the sausages and cook until brown, breaking up the meat into bite-size pieces, about 8-10 min. Remove from skillet into a bowl and set aside.
• Add the onion, artichokes, asparagus and garlic to the hot skillet and sauté over medium heat until garlic is tender (about 5 minutes).
• Add the oregano, Italian seasoning and garlic powder and sauté until fragrant, 30-60 seconds.
• Add the broth and wine and boil over medium heat until sauce reduces slightly, about 8 minutes.
• Add the sour cream, chicken stock concentrate, tomatoes and spinach, and cook until spinach starts to wilt, about 5 minutes.  Keep warm.
• Meanwhile, bring a large pot of salted water to a boil.  Cook pasta for about 10 minutes (until tender, but still firm to bite).  Drain the pasta and add to the skillet with the sauce.  Add the sausage and Parmesan cheese as well and mix to combine.  Cook until heated through (3 minutes).  Season with salt/pepper, to taste.
• Serve warm topped with additional Parmesan if desired.

Nutrition Info Per Serving: 
Calories 704
Total Fat 36 g
Cholesterol 76 mg
Sodium 1138 mg
Potassium 758 mg
Total Carbohydrate 72 g
Dietary Fiber 13 g
Sugars 3 g
Protein 22 g