Bowtie Pasta with Sausage; Broccoli and Mushrooms in a Spicy (Light) Cream Sauce

I had some chicken sausage that needed to be used so I decided to throw together some other items in the refrigerator and make this dish.  I didn't measure anything so the recipe will be a little vague but it turned out really yummy!  B said the sauce was a little too spicy for her but that's easily adaptable.

Ingredients:
1 package chicken sausage (I used sweet Italian this time)
1 package baby bella mushrooms
1 medium head of broccoli
Bowtie pasta
Chicken stock
Fat Free Half & Half
1-2 tsp Corn starch
Black pepper
Cayenne Pepper
Extra Virgin Olive Oil
Parmesan cheese

Directions:
Cook sausage according to package instructions and set aside.  (The sausage stuck a little to the pan so I used a little drizzle of olive oil to keep it from happening)
Using the same pan that the sausage was cooked in, saute mushrooms with a little olive oil and pepper
Cut broccoli into bite size pieces & steam (I steamed mine in the microwave)
Cook pasta according to the package directions
While the pasta is cooking, put sausage; mushrooms and broccoli into the same pan.  Over medium heat, add a little chicken stock (I probably used 1/4 cup or less) & begin adding some fat free half & half.  I added about 1/2 of a pint.  Gently  stir together & add corn starch (a little at a time) until the sauce thickens a little.  Sprinkle in some cayenne pepper (to taste).
Drain pasta; mix with sauce.  Top with fresh grated Parmesan cheese & serve.