Chicken Sausage Pasta w/ Balsamic Vinegar Glaze

The title makes this recipe sound fancy…but don’t be scared! It’s easy peasy, lemon squeezy!













I’ve seen this “balsamic reduction” on several different blogs before, but always assumed it was too time consuming or too difficult.

Boy, was I wrong! And if you were curious, this was, in fact, the first time I’ve ever been wrong. Yep, it’s true.













The balsamic glaze is seriously, the bomb diggity. It’s sweet, syrupy and tastes like it should be a lot worse for you than it actually is. And it gives such a flavor pop! Paired with goat cheese…these two were made for each other!

Chicken Sausage Pasta w/ Balsamic Vinegar Glaze


  • 6 servings of pasta (I used a mix of egg noodle & penne)
  • 3 chicken sausages, sliced and cooked
  • Baby portabella mushrooms, sliced
  • Red onion, sliced
  • 1 cup balsamic vinegar
  • 3 cups raw spinach
  • 3 oz goat cheese

Cook pasta according to box. Saute mushrooms & onions in a medium sized skillet. I didn’t give an amount for the mushrooms & red onion because it can really be however much you want of either. Feel free to add in other veggies too!

Reduce balsamic vinegar in small sauce pan for about 6 minutes.

Place raw spinach in bottom of a colander. Pour cooked pasta over spinach to drain (neatest trick ever!).

Combine pasta, spinach, chicken sausage & vegetables together in pasta pot. Top with goat or feta cheese & balsamic reduction.

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