Creamy Sausage and Broccoli Pasta

I don't know about you, but pasta dishes are always one of my favorite comfort foods. Creamy Sausage and Broccoli Pasta stays gluten-free by using Organic Brown Rice Penne Pasta from Trader Joe's and tapioca flour. No, I'm not going to try to pass this off as the healthiest dish (think butter and cheese), but a girl needs to indulge every once in a while.

Begin by chopping the broccoli into medium-sized florets.  (Food prep tip: I always chop my stems into bite size pieces, and freeze them to use in soups and other stir fry dishes.) Slice the chicken sausage into bite-size rounds. Use any chicken sausage you like. I used Roasted Red Pepper and Spinach from Casual Gourmet that I found at Costco.

At this point, you should also start the water for your pasta. This way it will cook while you are preparing the sauce. If you use brown rice pasta, make sure to cook it al dente, as it will become sticky and a bit mushy if over cooked.

Heat one tablespoon extra virgin olive oil in a large skillet over medium heat. Sauté the broccoli and sausage until the broccoli is fork tender. Transfer to a dish and set aside.

Using the same skillet, melt a half cup butter, then whisk in the tapioca flour and minced garlic, stirring until well blended. Slowly whisk in the milk, and continue stirring until sauce has thickened.

Add the mozzarella cheese, sausage, broccoli, and cooked pasta. Stir to combine all ingredients well.

To serve, top with a pinch of parmesan cheese, if desired. I also made some garlic bread for Russ and a small salad for each of us.

This makes such an easy weeknight dinner, and Russ loved having leftovers to take to work and heat up for lunch. Creamy Sausage and Broccoli Pasta was adapted from 5 Boys Baker's Chicken and Broccoli Skillet Casserole.

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Creamy Sausage and Broccoli Pasta

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This delicious, creamy pasta definitely satisfies the comfort food craving.

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Ingredients

• 1 tablespoon extra virgin olive oil
• 5 links chicken sausage (any flavor you like)
• 1 head broccoli, cut into florets
• ½ cup butter
• 2 ½ cups milk
• 2 teaspoons minced garlic
• 1 teaspoon black pepper
• ¼ cup tapioca flour
• 1 cup mozzarella cheese, grated
• 16 ounces brown rice penne pasta

Instructions

1. Begin by chopping the broccoli into medium-sized florets. Slice the chicken sausage into bite-size rounds.
2. Heat a large pot of boiling water over high heat. You will want to cook the brown rice paste al dente while you are cooking the broccoli and making the sauce.
3. Heat one tablespoon extra virgin olive oil in a large skillet over medium heat. Sauté the broccoli and sausage until the broccoli is fork tender. Transfer to a dish and set aside.
4. Using the same skillet, melt a half cup butter, then whisk in the tapioca flour and minced garlic, stirring until well blended. Slowly whisk in the milk, and continue stirring until sauce has thickened.
5. Add the mozzarella cheese, sausage, broccoli, and cooked pasta. Stir to combine all ingredients well.
6. To serve, top with a pinch of parmesan cheese, if desired.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 738Total Fat 43gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 17gCholesterol 144mgSodium 831mgCarbohydrates 59gFiber 6gSugar 2gProtein 31g

Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.

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