Chicken Sausage in White Wine Sauce

Sometimes I feel all Italian and need a big bowl of pasta, but I can only eat so many tomato-based sauces. I love the cheesy sauces, but not the calories or fat, so I decided to go with something light and refreshing. I have to say, I'm pretty happy with what I came up with. Everyone over here cleaned their plate!

Chicken Sausage in White Wine Sauce
Serves 4 at 346 calories each

4 ounces of uncooked pasta
1 tablespoon olive oil
1 pound of mild Italian chicken sausage
2 cloves of garlic
1 cup sliced leeks
1 cup chopped mushrooms
1/2 cup white wine
1 tablespoon all-purpose flour
1 teaspoon chicken base in 1 cup boiling water
1/4 teaspoon sea salt
1 teaspoon dried tarragon

1. Cook the pasta according to the package directions and set aside. Keep warm.
2. Heat the olive oil in a large skillet over medium-high heat. Cook the whole sausage until nicely browned and set aside.
3. In the still-hot skillet, cook the garlic, leeks, and mushrooms for 5-6 minutes, stirring often. Add the white wine and cook until almost all of the liquid has evaporated. While it's cooking, slice the sausage into coins.
4. Add the sausage back to the pan and stir in the flour. Cook for 1 minute.
5. Stir in the chicken broth slowly. While stirring, bring to a boil and cook for 1-2 minutes.
6. Stir in the salt and tarragon and serve over the pasta.

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