Orecchiette with broccoli and chicken sausage
Easy week night meal of orecchiette with broccoli and chicken sausage.
Servings: 4
Ingredients
- 1 12 oz al fresco Sweet Italian Fully Cooked Chicken Sausage
- 12 oz orecchiette pasta
- 3 cups broccoli florets
- 1/4 cup sun dried tomatoes
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 3/4 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook pasta according to package directions.
- While pasta is cooking, add olive oil to a large skillet. Add in sliced chicken sausage and cook over medium heat until sausages are lightly browned. About 5 minutes.
- Pour in chicken broth and broccoli into the skillet. Cook for another 5 minutes to soften the broccoli.
- Remove skillet from heat and stir in cooked and drained pasta, sun dried tomatoes, mozzarella and season with salt and pepper.
Notes
This is an easy dish to substitute ingredients. If you don't like broccoli, try spinach or asparagus.
You can also change up the cheese. I also like using Parmesean and even shredded cheddar cheese.
Nutrition
Calories: 474kcal | Carbohydrates: 73g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 529mg | Potassium: 697mg | Fiber: 5g | Sugar: 6g | Vitamin A: 675IU | Vitamin C: 67mg | Calcium: 202mg | Iron: 2mg