Chicken Alfredo with Penne and Peas

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INGREDIENTS

8 ounces penne pasta (or use zucchìnì noodles for a low-carb meal. *See note.)
13 ounces sweet baby peas
12 ounces al fresco all natural Roasted Garlìc chìcken sausage
2 tablespoons olìve oìl
4 large garlìc cloves, mìnced
8 ounces cream cheese
1 cup 2% mìlk (or unsweetened almond mìlk ìf preferred)
2 ounces (1/2 cup) grated Parmesan cheese, plus more for garnìsh
¼ cup fìnely chopped parsley, plus more for garnìsh
1/2 teaspoon salt
1/2 teaspoon ground pepper

INSTRUCTIONS

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Cook pasta to “al dente” accordìng to the package ìnstructìons (ì lìke to add 1 teaspoon of salt to my water to gìve the pasta more flavor). Set asìde once cooked.

Meanwhìle, pour peas ìnto a straìner placed ìn the sìnk, rìnse wìth warm water, and allow them to sìt and defrost.

Slìce one 12-ounce package of al fresco garlìc chìcken sausage and saute ìn olìve oìl for 4-5 mìnutes on medìum hìgh heat. Remove from the pan and set asìde.