Rotini with Sauteed Chicken Sausage and Vegetables
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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