1
Slice the smoked sausage into thin rounds. Chop half an onion. Mince the garlic.
2
Melt half a stick of butter in a large skillet over medium-high heat.
3
Add the sliced smoked sausage to the skillet and cook until browned.
4
Add the chopped onion and cook until translucent, stirring occasionally.
5
Add the minced garlic and sauté for about 1 minute until fragrant.
6
Add 1 pound of pasta to the skillet and toss to combine with the sausage and vegetables.
7
Pour in 4 cups of low sodium chicken broth. Increase heat to high and bring to a boil.
8
Stir every couple of minutes to ensure even cooking, until most of the liquid is absorbed and the pasta is cooked al dente (approximately 10 minutes).
9
Reduce the heat to low. Stir in 1 to 1.5 cups of heavy whipping cream.
10
Add the entire package of Boursin Garlic & Fine Herbs cheese and stir continuously until the cheese is melted and combined, creating a creamy sauce.
11
Season with 1-2 teaspoons of Slap Ya Mama Cajun Seasoning, if desired, and stir to incorporate.
12
Add a couple of handfuls of fresh spinach and stir until wilted.
13
If the sauce is not creamy enough, add a little more heavy cream until desired consistency is reached. Serve hot.