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PREP TIME:
15 Minutes

COOK TIME:
15 Minutes

TOTAL TIME:
30 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 5-6 Servings

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Ingredients:

  • 1 12 oz. Package of Organic Mild Italian Chicken Sausage Sliced into Thin Rounds (I use Bilinski’s brand)
  • 2 TBSP Extra Virgin Olive Oil
  • 3 TBSP Garlic – Minced (more if desired) 😉
  • ½ Red Onion Sliced Thin into Long Strips
  • 4 Cups Broccoli Florets
  • ¼ Teaspoon Sea Salt
  • ¼ Cup Sundried Tomatoes – Sliced Thin
  • 1 ½ – 2 Cups Low Sodium Vegetable or Chicken Broth
  • 1 Cup Reserved Pasta Water
  • 12-16 oz. Gluten Free Pasta (Chickpea, Brown Rice or Lentil) of Choice

Instructions:

  1. In a large pot add water for pasta (according to pasta directions). Start boiling water.
  2. In a large skillet, add olive oil and onion and cook on medium for 3-5 minutes, until starts to soften.
  3. Add in the garlic and cook another minute. Toss in the sausage and cook for about 5 minutes.
  4. Next add in the broccoli and season with sea salt. Cook another 5 minutes and add broth.
  5. Sprinkle in slices of sun-dried tomatoes.
  6. Toss & allow to cook until broccoli is lightly cooked but not too soft. Can add more broth if desired.
  7. Reserve about 1 cup of pasta water and ladle about ¼ cup into each serving bowl.
  8. Evenly divide and add pasta to bowls. Top with chicken sausage and broccoli.
  9. Optional: Add fresh basil and/or hot pepper seeds.

*Try and use all organic ingredients if possible.