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Weeknight Penne with Veggies and Chicken Sausage DAVE ZINCZENKO

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A tasty weeknight dish!

ingredients
WEEKNIGHT PENNE WITH VEGGIES AND CHICKEN SAUSAGE
1 8- ounce package corn-and-quinoa penne pasta or whole wheat
2 cups small broccoli florets
1 tablespoon olive oil
2 cups sliced button mushrooms
4 links fully cooked Italian-style chicken sausage (sliced)
1 large red bell pepper (stemmed, seeded, chopped)
1/2 cup chicken broth
1/4 cup fresh basil (cut into strips)
Parmesan cheese (optional)

directions
Cook the pasta according to package directions, adding the broccoli for the last 2 minutes. Drain in a colander and return it to the pan.
Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat. Add the mushrooms and sausage and cook until browned. Add sweet pepper and cook 1 minute more. Add the broth and bring to boiling. Reduce the heat and cook for 5 minutes; add to the pasta-broccoli mixture. Toss gently with basil, and, if desired, the cheese.
Tip: For a tasty twist, substitute turkey or pork sausage!

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