Ingredients:
-Italian chicken sausage
-pasta
-mushrooms
-olive oil
-avocado oil
-Italian parsley
-Parmesan reggiano
-Italian seasoning
-salt
-crushed garlic
– lemon juice
Directions: start by bringing a pot of water to boil for your pasta. Heat a medium size pan to medium heat on the stove. When hot add chicken sausage and brown until cooked through. Set off to the side. In the same pan or a new pan heat to medium and add avocado oil to sauté the mushrooms. Slice the mushrooms and add to the pan. Take a wedge of lemon and squeeze the juice over the mushrooms. Add salt and sauté until cooked. In a small pan heat to medium low and add olive oil, juice of a quarter to half a lemon depending on how much juice there is. Add crushed garlic and cook until the garlic is lightly brown and fragrant. Add the cooked chicken sausage to the pan and take your cooked pasta and add it to the olive oil and chicken ( you may drain the pasta or use a tongs to grab the pasta from the boiling water and add directly to the pan. This will allow some of the starchy water from the pasta into the sauce.) Toss together and severe in a bowl, add the mushrooms and top with Italian parsley and Parmesan reggiano.