Chicken Sausage Pasta

I. Love. Pasta. And it really bothers me that pasta gets such a bad rap from dieters. Yes, eating carbs all day long will make you gain weight, because realistically your body won’t be able to burn them all off. But whole grains are our body’s favorite source of energy, so I definitely spring for a plate of pasta occasionally without feeling too bad about it. Especially when it’s healthy like this one from Better Homes and Gardens.

Chicken Sausage Pasta

Chicken Sausage Pasta
Container count per serving: 1 1/2 yellow, 1 red, 1 green, 1 1/2 tsp

  • 8 ounces medium shell pasta (3 cups)
  • 1 bunch Broccolini, cut into 1-inch pieces (3 cups)
  • 2 tablespoons olive oil
  • 1 12 ounce package fully cooked chicken sausage links, cut into 1/2-inch-thick slices
  • 1 small onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cups arugula (I like to use baby spinach instead)
  • ¼ cup snipped fresh dill
  • ¼ cup grated Parmesan cheese
  • Olive oil (optional)
  • Crushed red pepper (optional)


  1. In a Dutch oven cook pasta according to package directions, adding the Broccolini for the last 4 minutes of cooking time. Drain; rinse with cold water and drain again. Set aside.
  2. In a 12-inch skillet, heat oil over medium-high heat. Add chicken sausage, onion, and garlic. Cook, turning occasionally, until sausage is browned, about 3 minutes. Add pasta mixture, chicken broth, salt and pepper. Heat through. Add arugula and dill. Remove from heat; toss to wilt greens.
  3. Divide among shallow bowls. Sprinkle each serving with Parmesan cheese. Drizzle with a little olive oil and sprinkle with crushed red pepper, if desired.

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