Rotini with Sautéed Chicken Sausage and Vegetables

Rotini with Sauteed Chicken Sausage and Vegetables
Servings: 6 Prep 15 mins Cook 17 mins


  • 1/2 pound green beans, trimmed
  • 1 head broccoli, cut into florets
  • 1 13 1/4 ounce box whole wheat rotini pasta
  • 3 tablespoons olive oil
  • 4 sweet Italian-style fully cooked chicken sausages (such as Al Fresco), cut into 1/4-inch coins
  • 4 cloves garlic, chopped
  • 1/2 cup reduced-sodium chicken broth
  • 1 cup grape tomatoes, halved
  • 1/2 teaspoon dried oregano
  • 1/2 tablespoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup basil, sliced
  • 2 tablespoons grated Parmesan

Make It

1. Bring a large pot of lightly salted water to boiling. Add green beans and broccoli; cook 3 minutes or until crisp-tender. Remove to a bowl with a slotted spoon.

2. To same pot, add rotini; cook following package directions, about 14 minutes. Reserve 1 cup of the cooking liquid and drain.

3. Meanwhile, heat 1 tbsp of the olive oil in a large nonstick skillet over medium-high heat. Add sausage and cook 5 minutes, turning once, until browned. Remove to a plate. Add remaining 2 tbsp olive oil, green beans, broccoli and garlic; cook 2 minutes. Stir in sausage, broth, tomatoes, oregano, salt and pepper; simmer 2 minutes.

4. Toss pasta with sausage and vegetables, adding reserved cooking liquid as needed to create a sauce. To serve, stir in basil and top with Parmesan.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 450, Fat, total (g): 17, chol. (mg): 56, sat. fat (g): 4, carb. (g): 55, fiber (g): 9, pro. (g): 21, sodium (mg): 763, Percent Daily Values are based on a 2,000 calorie diet.