Recipes
Chicken and Cauliflower Margherita Penne
4 servings
20 minutes total
Shopping list
Ingredients
- 1 package grain-free penne pasta (8–9 oz)
- 8 oz fresh cauliflower florets
- 4 links smoked chicken sausage
- 1 can cannellini (or great northern) beans (15–16 oz)
- 1 cup unsalted chicken stock (or broth)
- 2 teaspoons minced garlic
- 2 tablespoons lemon juice
- 1 pint grapes tomatoes
- ¼ cup fresh basil
- ¼ cup grated Parmesan cheese
- ½ cup shredded low-fat mozzarella cheese
Steps
- Bring water to boil for pasta. Cut cauliflower florets (about 2 cups) and sausage into bite-size pieces. Drain and rinse beans.
- Cook pasta following package instructions; drain.
- Preheat large, nonstick sauté pan on medium-high. Coat pan with cooking spray and add sausage and cauliflower. Cook 3 minutes, stirring occasionally. Reduce heat to medium-low; pour in stock, garlic, beans, and lemon juice. Cook 2–3 minutes or until cauliflower is tender and sausage is hot. Meanwhile, halve tomatoes and chop basil.
- Stir pasta, tomatoes, and Parmesan into sausage mixture; toss to coat. Divide pasta mixture among serving bowls and top each with even amounts mozzarella and basil. Serve
Amount per ¼ recipe serving: Calories 480, Total Fat 10g, Sat Fat 4.5g, Trans Fat 0g, Chol 70mg, Sodium 730mg, Total Carb 63g, Fiber 11g, Sugars 5g, Protein 36g, Calc 25%, Vitamin A 0%, Vitamin C 0%, Iron 35%