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Ingredients

1 (16 ounce) package Hillshire Farm(r) Smoked Sausage
4 cups reduced sodium chicken broth
1 tablespoon olive oil
1 onion, chopped
1/2 cup sliced fresh mushrooms
2 tablespoons butter or margarine
1 cup Arborio rice
1/2 cup dry white wine
2 cups sliced fresh asparagus (1-inch pieces), cooked crisp-tender
1/2 cup shredded Parmesan cheese, divided
1/4 cup chopped parsley
Salt and ground black pepper to taste

Directions

Cut sausage into 1/2 cubes; set aside. Bring broth to a boil in a 2-quart saucepan. Reduce heat to low to keep broth hot.

Heat oil in a 4-quart pan over medium-high heat until hot. Add sausage, onion and mushrooms. Cook, stirring frequently, 3-4 minutes or until sausage is lightly browned.

Add butter and rice. Cook, stirring constantly 2 minutes. Stir in wine; cook until liquid has almost completely absorbed.

Stir in 1/2 cup of heated chicken broth. Cook, stirring constantly until liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).

Remove from heat; stir in asparagus, 1/3 cup of Parmesan and parsley. Add salt and pepper to taste. Sprinkle top with remaining Parmesan cheese.

Ingredients

3/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup honey
1/4 cup white sugar
1 tablespoon Dijon mustard
salt and pepper to taste

1 pint strawberries, sliced
1 (8 ounce) bag mixed baby greens
1 cup sweetened dried cranberries
1 small red onion, sliced thin
1/4 cup crumbled feta cheese (optional)

Directions

Whisk the olive oil, vinegar, honey, sugar, mustard, salt, and pepper together in a bowl to make the dressing.

Toss the strawberries, baby greens, cranberries, and onion together in a bowl; top with the feta cheese. Drizzle the dressing over the salad to serve.

Ingredients

1 pound fresh mushrooms
3/4 cup white wine
1 tablespoon ground nutmeg
1 teaspoon salt

Directions

Clean and slice mushrooms.

Combine all ingredients in a skillet and cook over medium heat until the wine comes to a boil. Reduce heat to low and cook until mushrooms are tender. Remove from heat and serve while hot.

Ingredients

3 cups bow tie pasta
1 skinless, boneless chicken breast half – cut into bite-size pieces
1 teaspoon lemon pepper
1/4 cup margarine
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup white wine
2 cups sour cream
1 tablespoon chopped fresh basil
1 lemon, zested and juiced
1/4 cup grated Parmesan cheese
1/4 cup grated mozzarella cheese
1 tablespoon chopped fresh parsley
1/2 cup torn fresh spinach

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.

Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.

Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces, and place them in the bottom of a casserole dish.

To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.

Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.