Spicy Chicken Sausage Pasta and Greens

By LRay

Ingredients

• 8 ounces medium shell pasta (3 cups)
• 1 bunchBroccolini, cut into 1-inch pieces (3 cups)
• 2 tablespoons olive oil
• 1 12 ounce packagefully cooked spicy chicken sausage links, cut into 1/2-inch-thick slices
• 1 small onion, coarsely chopped
• 3 cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 - 2 cups arugula
• 1/4 cup snipped fresh dill
• 1/4 cup grated Parmesan cheese
• Olive oil (optional)
• Crushed red pepper (optional)

Details

Servings 1
Adapted from bhg.com

Preparation

Step 1

1. In a Dutch oven cook pasta according to package directions, adding the Broccolini for the last 4 minutes of cooking time. Drain; rinse with cold water and drain again. Set aside.

2. In a 12-inch skillet, heat oil over medium-high heat. Add chicken sausage, onion, and garlic. Cook, turning occasionally, until sausage is browned, about 3 minutes. Add pasta mixture, chicken broth, salt and pepper. Heat through. Add arugula and dill. Remove from heat; toss to wilt greens.

3. Divide among shallow bowls. Sprinkle each serving with Parmesan cheese. Drizzle with a little olive oil and sprinkle with crushed red pepper, if desired.



Nutrition Facts (Spicy Chicken Sausage Pasta and Greens ) Servings Per Recipe 4,
cal. (kcal) 432,
Fat, total (g) 13,
chol. (mg) 69,
sat. fat (g) 4,
carb. (g) 52,
Monosaturated fat (g) 3,
Polyunsaturated fat (g) 1,
Trans fatty acid (g) 0,
fiber (g) 4,
sugar (g) 5,
pro. (g) 28,
vit. A (IU) 832,
vit. C (mg) 64,
Thiamin (mg) 1,
Riboflavin (mg) 0,
Niacin (mg) 5,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 189,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 847,
Potassium (mg) 460,
calcium (mg) 122,
iron (mg) 4,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet