Pasta with chicken sausage and broccoli

This is a recipe from the Sept '09 issue of Real Simple magazine. It was pretty good but didn't knock my socks off. I added artichoke hearts to spice it up a bit but it still needed more zest. Maybe ill throw in some sun dried tomato next time.

One thing that's great about this meal is its SUPER EASY (plus, H loved it). It only took about 20 min total.

12 oz rigatoni
1 tbs olive oil
1 onion, sliced thin
6 oz fully cooked chicken sausage, sliced (I used Aidells spinach and feta)
1 small head broccoli, cut into florets and trim stems
1/4 cup grated Parmesan

1. Cook pasta according to package directions

2. Meanwhile, heat the oil in a large skillet over med-high heat. Cook the onion until slightly browned. About 3 min. Add the sausage and cook until brown. About 3 min. Add the broccoli and 1 cup water and simmer until broccoli is tender. About 3 min.

3. Toss the pasta with sausage mixture and any remaining liquid and Parmesan

** NOTES: Recipe calls for 1 1/4 water to be added in step 2 but I only added 1 cup. I still felt like it was to much. I ended up removing about 1/4 cup after broccoli was done cooking just so there was not to much water mixed in with pasta and sausage in the end.

1 comment:

  1. Thanks for the recipe. So easy and so yummy! It taste excellent the next day as a cold pasta salad.