Recipe: Chicken and Sausage Fettuccini (with zucchini and mushrooms)

CHICKEN AND SAUSAGE FETTUCCINI

1 (12 oz) package Bob Evans Original Link Sausage
1 boneless skinless chicken breast, thinly sliced
1 tablespoon olive oil
1 small zucchini, quartered and sliced
4 medium mushrooms, sliced
3 green onions, sliced
1 (12 oz) package fettuccini, uncooked
1/2 cup butter or margarine
1/2 cup milk
1/4 cup Parmesan cheese
1 teaspoon garlic powder
1 teaspoon hot pepper sauce
Salt and black pepper to taste

Cook sausage in large skillet until browned. Remove from skillet and cut into 1/2-inch slices; set aside.

Add chicken to skillet; cook in sausage drippings until no longer pink. Remove and set aside.

Heat olive oil in skillet; add zucchini, mushrooms and green onions and cook until crisp-tender.

Cook fettucini in large saucepan according to package directions; drain and return to saucepan.

Add butter and milk to pasta; toss gently until evenly coated. Add sausage, chicken, vegetable mixture, cheese, garlic powder and hot pepper sauce; cook over low heat, tossing gently until well blended and heated through. Add salt and black pepper to taste.

Makes 6 servings
Adapted from source: Bob Evans Online