Lemony Pasta with Brussels Sprouts and Chicken Apple Sausage

  • 1 lb dried pasta of choice

  • 1 Tbs. olive oil

  • 12 oz. (about 4 links) cooked chicken apple sausage, sliced thinly

  • 1 shallot, minced

  • 2 cloves garlic, minced

  • 1 lb Brussels sprouts, chopped very thin

  • 1/4 cup chicken broth

  • 2 Tbs. lemon juice

  • Kosher salt and pepper

  • Serve with Parmesan cheese

In a large pot of boiling water, cook the pasta according to packaging instructions. Drain and keep warm.

In the same pot, add olive oil over medium heat. Add the sausage and cook, flipping occasionally, until the sausage is browned. Remove and keep warm. Add shallot and garlic and cook for 1 minute or until shallot ios soft. Add Brussels sprouts, broth, lemon zest and juice, and a large pinch of salt. Stir well then cover the pan for 2 to 3 minutes. Remove lid and add pasta and sausage and stir well. Taste for salt and pepper and serve with Parmesan cheese.

Makes about 2 to 4 servings.


Amanda FredericksonComment