• 4 Zweigle's Spinach & Feta Chicken Sausages
  • 1 box penne pasta
  • 8 oz. sliced mushrooms
  • 4 cups low sodium chicken stock
  • 1 can great northern beans
  • 4 oz. sun dried tomatoes
  • 4 oz. quartered artichoke hearts
  • 1 cup fresh spinach
  • 1 tbsp. olive oil


  1. Cut spinach & feta chicken sausages into bite-sized pieces, and add to pan with olive oil and mushrooms. Cook, stirring occasionally, until mushrooms are softened.
  2. Add chicken stock to pot, and wait for it to boil. Add pasta and cook as normal.
  3. Cut sundried tomatoes into bite-sized chunks, and add to pan with chicken sausage and mushrooms. Also add great northern beans, artichoke hearts, and fresh spinach.
  4. Once spinach has wilted and pasta is cooked to your liking, use a ladle to transfer pasta to the pan with the vegetables and sausage. Don't worry if some broth makes its way into the pan, as it adds extra flavor!
  5. Allow to simmer for a few minutes and serve.
  6. Top with parmesan cheese if desired.