Wednesday, May 11, 2016

Chicken Sausage and Broccoli Rabe Penne

D made this.  It had a lot of flavor.  He added mushrooms, for a little more bulk (and they were onsale).  We would have again.

We had with a Caesar Salad.

Chicken Sausage and Broccoli Rabe Penne

Photo by ALB

If broccoli rabe is a bit bitter for your family or if you have trouble finding it, chopped broccoli would be a delicious substitute. Serve with extra lemon for more zip.

Yield: Serves 4 (serving size: 1 1/2 cups)

2 quarts water
8 ounces uncooked multigrain penne pasta
1 pound broccoli rabe, trimmed and coarsely chopped
1 tablespoon olive oil
2 (3-ounce) smoked chicken sausages, each diagonally cut into 8 pieces (used Chicken Sausage with Cheese from Johnsonville)
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 1/2 tablespoons fresh lemon juice
2 ounces pecorino Romano cheese, grated (about 1/2 cup)

1. Bring 2 quarts water to a boil in a large saucepan. Add pasta; cook 7 minutes. Add broccoli rabe; cook 2 minutes. Drain pasta mixture, reserving 2/3 cup cooking liquid; keep pasta warm.

2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add sausage to pan; cook 6 minutes or until browned, stirring occasionally. Add 2/3 cup reserved pasta water, pasta mixture, pepper, and salt to pan; bring to a boil. Cook 2 minutes or until slightly reduced. Stir in juice, and sprinkle with cheese.

Nutritional Information
Amount per serving
Calories: 374; Fat: 12 g; Satfat: 4.1 g; Monofat: 3.7 g; Polyfat: 0.5 g; Protein: 25 g; Carbohydrate: 48 g; Fiber: 6 g; Cholesterol: 58 mg; Iron: 6 mg; Sodium: 539 mg; Calcium: 264 mg; Sugars: 4 g; Est. Added Sugars: 1 g

Cooking Light, JANUARY 2016

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