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Rotini with Sauteed Chicken Sausage and Vegetables

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Rate this recipe 4.8/5 (6 Votes)
Rotini with Sauteed Chicken Sausage and Vegetables 1 Picture

Ingredients

  • 1/2 pound green beans, trimmed
  • 1 head broccoli, cut into florets
  • 1 13 1/4 ounce box whole wheat rotini pasta
  • 3 tablespoons olive oil
  • 4 sweet Italian-style fully cookedchicken sausages (such as Al Fresco), cut into 1/4-inch coins
  • 4 cloves garlic, chopped
  • 1/2 cup reduced-sodium chicken broth
  • 1 cup grape tomatoes, halved
  • 1/2 teaspoon dried oregano
  • 1/2 tablespoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup basil, sliced
  • 2 tablespoons grated Parmesan

Details

Servings 6

Preparation

Step 1

1. Bring a large pot of lightly salted water to boiling. Add green beans and broccoli; cook 3 minutes or until crisp-tender. Remove to a bowl with a slotted spoon.

2. To same pot, add rotini; cook following package directions, about 14 minutes. Reserve 1 cup of the cooking liquid and drain.

3. Meanwhile, heat 1 tbsp of the olive oil in a large nonstick skillet over medium-high heat. Add sausage and cook 5 minutes, turning once, until browned. Remove to a plate. Add remaining 2 tbsp olive oil, green beans, broccoli and garlic; cook 2 minutes. Stir in sausage, broth, tomatoes, oregano, salt and pepper; simmer 2 minutes.

4. Toss pasta with sausage and vegetables, adding reserved cooking liquid as needed to create a sauce. To serve, stir in basil and top with Parmesan.

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