20 Minute Garlic Parmesan Rigatoni with Chicken Sausage & Br

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

10 oz uncooked whole wheat or gluten free rigatoni (ziti or fusilli also works)

3 cups broccoli florets

1 teaspoon olive oil

4 precooked chicken sausages, sliced (I used Trader Joe’s sundried tomato basil chicken sausages)

1 red bell pepper, julienned

1 small white onion

⅓ cup grated parmesan

¾ teaspoon garlic powder

½ teaspoon salt

Freshly ground black pepper

Red pepper flakes

To garnish: Extra parmesan & parsley

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Pesto

Heavy cream

Parmesan

Directions

Add pasta and broccoli to a large pot with water and pasta until al dente, as directed on the package. Once the pasta has cooked, drain, then transfer the pasta back into pot.

While pasta is cooking, add the olive oil, sliced chicken sausages, red pepper and onion to a large skillet and saute for 8-10 minutes or until chicken sausages are slightly golden and veggies are al dente.

Add the cooked veggie and chicken sausage mixture to the pasta and stir. Next add in parmesan, garlic powder, salt, pepper and red pepper flakes. Pour into warm bowls and serve immediately.

Serve with extra parmesan on top and a sprinkle of parsley. Serves 4.

** I felt like it needed a sauce so I mixed some butter, heavy cream, pesto and Parmesan in a hot sauce pan to make a creamy pesto sauce then mixed the finished pasta in with that. Much better

Nutrition

• Calories: 454 kcal
• Total Fat: 11.2 g
• Saturated Fat: 3.4 g
• Total Carbohydrate: 63.5 g
• Dietary Fiber: 9.7 g
• Total Sugars: 4.4 g
• Protein: 25.3 g