Baked Chicken Sausage Tetrazzini

• 28 ounces breakfast sausage links
• 2 tablespoons vegetable oil
• 4 tablespoons butter
• 8 ounces mushrooms
• yellow onion sliced - 1 large
• 3 cups chicken broth
• 1/2 cup white wine
• 2 teaspoons basil
• 2 teaspoons oregano
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons cornstarch
• half-and-half 3 cups
• 1 1/2 cups Parmesan cheese
• 16 ounces penne pasta
• 16 ounces shredded mozzarella cheese

1. In large skillet, cook sausage in 2 Tbsp. oil over medium heat. Remove sausage from pan; drain on paper towels, and then cut into 1/4" slices. Set aside.
2. In same skillet, melt butter, and add onion slices and cook until tender.
3. Add mushrooms, chicken broth, wine, basil, oregano, garlic powder, salt, pepper and chicken sausage slices. Simmer about one hour over low heat.
4. Near the end of the cooking time, cook penne pasta according to the package directions and drain.
5. Combine cornstarch with half and half slowly; add to bubbly chicken sausage mixture and cook until thickened. Add Parmesan cheese and pasta to bubbly chicken mixture.
6. Preheat oven to 350u0b0 and lightly spray a 9x13 baking pan with cooking spray.
7. Layer half the chicken mixture, half the Mozzarella cheese, and then the rest of the chicken mixture and the rest of the Mozzarella cheese.
8. Bake at 350 degrees for about 45 minutes, until lightly browned and bubbly. Let stand for 5 to 10 minutes before serving.

sausage links, vegetable oil, butter, mushrooms, yellow onion, chicken broth, white wine, basil, oregano, garlic, salt, black pepper, cornstarch, parmesan cheese, penne pasta, mozzarella cheese

Taken from www.yummly.com/recipe/Baked-Chicken-Sausage-Tetrazzini-1705580 (may not work)