Campanelle with Chicken Sausage and Broccoli

- 1 large bunch baby broccoli (rapini), washed and 2” trimmed off stems

- 1 lb lean chicken sausage, casing removed

- 1 tsp extra virgin olive oil

- 5-6 cloves garlic, chopped

- 10 oz. Campanelle Pasta

- 1 cup low sodium fat free chicken broth

- ¼ cup grated Parmesan cheese

- Crushed red pepper flakes (optional)

Instructions:

Cut baby broccoli in quarters.  Bring a large pot of water to a boil; when it comes to a rolling boil, add the broccoli.  Blanch for about 1 ½ – 2 minutes, drain and set aside in a colander. Re-fill the pot with water for the pasta and bring back to a boil.  Add pasta and cook according to the package directions.

In a large deep sauté pan, brown the sausage on medium heat, breaking it up into smaller pieces as it cooks.  When completely cooked through, set aside on a dish.

Increase heat to medium high and add the olive oil to the pan; when hot add garlic and cook until golden.  Prevent any burning.

Place the broccoli in the pan, mix well with the garlic and oil and cook for roughly a minute.  Return the cooked sausage to the pan and mix well.

Drain the pasta and add to the broccoli.  Reduce heat and stir for another 30 seconds.  Add chicken broth, parmesan cheese and red pepper flakes (optional).  Mix well until the pasta is coated in the sauce.

Serve and Enjoy!

Serves 6  (serving size 1 ½ cups)

Macros per serving

Calories: 289   Carbohydrates: 36g   Protein: 25g   Fat: 5g   Fiber: 3.7g