Chicken and Bacon Sausage Stir Fry

1. Slice your 4 Bacon & Cheddar Chicken Sausages into 1/8″ – 1/4″ slices. I’m using Savory Kitchen brand pre-cooked sausages for this. They say it’s all natural and gluten free, but checking the ingredients on the back – some of you may not be happy with what’s inside. There’s a couple of chemicals in there. There’s always going to be a tradeoff between budget and clean eating, so I’ll take the budget route when I have to. 2. Start heating up water in a pan for your broccoli on high heat. You want to bring this to a boil before adding the broccoli. 3. Add your sliced sausage to a pan on high heat. Keep them there until they start sizzling a lot. 4. Add your 3 Cups Broccoli Florets to the boiling water and let it cook for 3-5 minutes depending on how you like it done. I normally do it for around 3 and a half minutes to keep the broccoli pretty hard. When we add it to the sausages later, it will cook a bit more and soak up some more flavor. 5. Once your broccoli is finished, drain the water and set aside. 6. Stir and flip the sausages so that they can brown on the other side. 7. Once the sausages have browned, move them to one side of the pan. On the empty side of the pan, add your 2 Tbsp. Butter. 8. Once the butter has started to melt, add 2 tsp. Minced Garlic and sautee it in the butter for 1 minute or until browned. 9. Stir the garlic, butter, and chicken sausages together well. 10. Add your broccoli to the sausages and mix the butter onto the broccoli. 11. Add 1/2 Cup Rao’s Tomato Sauce, 1/4 Cup Red Wine, and 1/2 tsp. Red Pepper Flakes to the broccoli and sausage. 12. Mix the sauce together well with the broccoli and sausage. 13. Add 3 Cups of Raw Spinach to the top of the dish. Slowly stir it in as it wilts down. 14. Continue stirring in the spinach as it wilts, and then simmer for 5-10 minutes, allowing the wine to cook down. 15. Serve with parmesan cheese and enjoy!