This Chicken Sausage Pasta is the perfect weeknight dish. With simple ingredients and a quick cooking time, it’s a total time-saver. Packed with protein and fiber, it’s both healthy and delicious. Plus, it’s budget-friendly and can easily feed a crowd!
INGREDIENTS
- 1 lb whole wheat penne pasta
- 1 lb frozen broccoli florets
- 3 tablespoons olive oil
- 1 shallot, minced
- 1 clove garlic, minced
- 4 links Italian chicken sausage, sliced
- ½ cup sun-dried tomatoes in olive oil (just the tomatoes, chopped)
- ⅓ cup grated parmesan cheese
- Salt and pepper, to taste
Optional Garnishes: Parmesan cheese, crushed red pepper flakes, extra-virgin olive oil, and fresh basil
INSTRUCTIONS
- Cook the pasta according to package instructions until al dente. Turn off the heat, add the frozen broccoli florets to the boiling water, cover, and steam for about 2 minutes until heated through. Drain the pasta and broccoli.
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the shallot for 3-5 minutes until golden. Add the garlic and cook for 1 more minute.
- Add the sliced chicken sausage to the pan, stirring to combine with the shallots and garlic. Cook until heated through, then turn off the heat.
- Add the drained pasta and broccoli to the skillet. Pour in the remaining olive oil, sun-dried tomatoes, and parmesan cheese. Toss to combine, and season with salt and pepper to taste.
- Serve, garnishing with crushed red pepper flakes, extra-virgin olive oil, and more parmesan cheese as desired.
NOTES
- Make-Ahead: This dish keeps for up to 4 days, making it a great option for meal prep. Divide it into individual containers for easy lunches or dinners.
- Store: Transfer the cooled pasta to a large airtight container or individual containers for meal prep. Store in the refrigerator for up to 4 days.
- Reheat: The easiest way to reheat this pasta is in the microwave.
