Ingredients

10 oz uncooked whole wheat or gluten free rigatoni (ziti or fusilli also works)
3 cups broccoli florets
1 teaspoon olive oil
4 precooked chicken sausages, sliced (I used Trader Joe’s sundried tomato basil chicken sausages)
1 red bell pepper, julienned
1 small white onion
⅓ cup grated parmesan
¾ teaspoon garlic powder
½ teaspoon salt
Freshly ground black pepper
Red pepper flakes
To garnish: Extra parmesan & parsley

Instructions

1.Add pasta and broccoli to a large pot with water and pasta until al dente, as directed on the package. Once the pasta has cooked, drain, then transfer the pasta back into pot.
2.While pasta is cooking, add the olive oil, sliced chicken sausages, red pepper and onion to a large skillet and saute for 8-10 minutes or until chicken sausages are slightly golden and veggies are al dente.
3.Add the cooked veggie and chicken sausage mixture to the pasta and stir. Next add in parmesan, garlic powder, salt, pepper and red pepper flakes. Pour into warm bowls and serve immediately.
4.Add the cooked veggie and chicken sausage mixture to the pasta and stir. Next add in parmesan, garlic powder, salt, pepper and red pepper flakes. Pour into warm bowls and serve immediately.

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