For us, a perfect weeknight dinner has three components—it’s fast, something that the whole family will enjoy, and incorporates some healthy ingredients. This Chicken Sausage with Broccoli Pasta, created by Mike Geller, a father of two young boys who owns and runs Stamford, CT-based Mike’s Organic Delivery, hits all those marks. Plus, it can be made gluten-free and uses just two pots (and one’s just for boiling water…). “This is my go-to recipe for a quick, easy, healthy weeknight meal,” says Mike. He adds: “You can substitute gluten-free pasta for a great gluten free spin. Twenty minutes and dinner is on the table!”
Chicken Sausage with Broccoli Pasta (feeds 2-4 people)
- 1 Pack Snow Dance Farm Chicken Sausage, defrosted and cut into rounds (2 packs for larger groups)
- 2 Medium Heads Broccoli, cut into small florets
- 1 large Onion, Diced
- 2 Cloves Garlic, Minced
- 1/2 cup Chicken Stock (1 cup for larger groups)
- 1 Bag Pasta (2 bags for larger groups)
- Grated Parmesan cheese
- Put a pot of water on the stove and bring to a boil
- Take sliced sausage and put in a large sauce pan on medium-high heat and lightly brown
- When sausages are browned and have rendered, remove and set aside
- Reduce heat to medium, add onions and garlic to pan, add olive oil if needed, and soften approx 5 minutes
- Add broccoli florets and cook for 5-7 minutes
- Add salt and pasta to water and cook on a slow boil for approx 4-6 minutes, drain and set aside
- Add chicken sausages, cover mixture with chicken stock, and scrape pan with wooden spoon to release any browned bits
- Cook uncovered until broth is reduced
- Add olive oil to mixture, add pasta, toss, plate, and top with grated parm
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