Ingredients:

1 pkg al fresco Cranberry Orange Chicken Sausage
8 oz cooked angel hair pasta
2 tsp olive oil
1/2 cup green onions, chopped
1/3 cup dry white win
1 tsp fresh rosemary, minced
1/2 cup chicken broth
1/3 cup whipping cream
salt and pepper to taste

Preparation:

Saute chicken sausage in 1 tsp oil over medium heat until browned and internal temp reaches 165 degrees. Remove, slice into pieces and set aside. Cook pasta according to package directions. In a large non-stick pan, heat remaining oil on medium high heat and add onions, white wine and rosemary. Cook for 30 seconds. Stir in broth and cook for two minutes. Add cream and cook for an additional two minutes. Add sausage pieces and mix well. Serve over pasta.