Pasta with Chicken Sausage and Roasted Broccoli
I have a batch of roasted broccoli in my refrigerator at all times, using it for a ton of different dishes, this being the latest.
After many failed attempts to get Jack to eat broccoli rabe, I decided to make a toddler spin on the classic Orecchiette with pork sausage and broccoli rabe recipe. For this meal, I used Banza shells (so it had a similar shape to Orecchiette. You can totally use whatever pasta you want, I just like to give Jack chickpea pasta as much as I can), fully cooked chicken sausage (cuts down on prep and is lighter than traditional pork sausage) and roasted broccoli (which to me, has much better flavor than steamed or sauteed broccoli).
With a few other pantry and refrigerator staples, you have a super yummy meal that is ready by the time the pasta is done cooking.
Leftovers can be stored in the refrigerator and warmed up in a pot with a little extra butter and chicken stock.
Ingredients (make 2-3 servings)
2 handfuls of Banza shells (or whatever pasta you prefer)
Extra virgin olive oil
1 link of fully cooked chicken sausage, cut into thin slices
1/4 cup low sodium chicken stock
1 tablespoon unsalted butter
1/2 cup chopped up roasted broccoli
Grated parm
Instructions
1. Bring a small pot of water to a boil and cook pasta according to directions
2. Once you drop the pasta, add a swirl of the olive oil to a medium-sized pan over medium heat and add chicken sausage slices
3. Cook for about 5 minutes, until it starts to get a little golden brown
4. Then add chicken stock, scraping up any bits from the pan, let it come to a boil for a minute or so
5. Then add the butter and roasted broccoli, stirring until butter is melted and broccoli is warm
6. I Drain pasta and add to the pan with the chicken sausage and broccoli, stir to combine (if it seems a little dry you can add more butter or olive oil)
7. Remove from heat and top with grated parm
Pasta with Chicken Sausage and Roasted Broccoli
