Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 1/4 cup chopped onion

  3. 1/4 cup chopped Italian sausage (hot or sweet)

  4. 1/4 cup chopped red bell pepper

  5. 1/4 cup thinly sliced mushrooms

  6. 1/4 cup chopped broccoli

  7. 3 tablespoons finely chopped garlic

  8. 1/3 cup cubed grilled chicken

  9. 1/4 cup chicken stock

  10. 1 cup whole wheat penne rigotte, cooked al dente and strained

  11. 1/2 cup heavy cream

  12. 1/4 cup grated Parmesan, plus more for serving, optional

  13. 2 tablespoons chopped fresh Italian parsley

  14. 3 tablespoons chopped fresh spinach

  15. 1/4 cup chopped Roma tomatoes

Instructions Jump to Ingredients ↑

  1. Preheat a saute pan over high heat, add the olive oil and allow to come up to a high temperature. Add the onions and cook until slightly softened, 1 to 2 minutes. Stir in the sausage and red bell peppers, making sure to move the pan around and to continue stirring for even cooking. Cook 1 to 2 minutes. Stir in the mushrooms and broccoli and cook 1 to 2 minutes. Stir in the chopped garlic and cook for 3 to 4 minutes, stirring constantly. (The garlic should take on a golden color, but be sure to not let it burn.) Stir in the chopped chicken and cook 1 to 2 minutes.

  2. Deglaze the pan by adding the chicken stock. Stir around to coat all the ingredients. Add the pasta to the pan, stir to coat and cook for 1 to 2 minutes. Stir in the cream sprinkle in the cheese and cook 2 to 3 minutes. Stir in the parsley and spinach. Remove the pasta from the heat.

  3. Pour the pasta onto a plate, top with the tomatoes and more cheese, if desired.


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