Penne with Chicken Sausage, Mushrooms, & Broccoli

Hello all! How was your work week? Are you as happy as I am for the lovely weather this weekend? It is just spectacular today! It will make all of those little weekend errands we have to do today much more pleasant. If you are busy as we are today, you may want to include this lovely pasta dish on your menu. I had intended to post this mid-week; however, I am back to work and have had yet to make it home before 6:00 p.m. While there was not much time for blogging, this dish pulled together quickly despite the time pinch.

This dish is loaded with super friends broccoli, mushrooms, and lean chicken sausage so there is no need for loads of additional pasta noodles. Make this dish if you are looking for a quick meal that is satisfying and ready in about 20 minutes.

Penne with Chicken Sausage, Mushrooms, & Broccoli

1 cup brown rice noodles
3 cups water
1/2 pound ground Italian chicken sausage (I used Isernio's)
2 cups sliced mushrooms (I used baby portobello)
12 oz. bag frozen broccoli florets, thawed
2 cloves garlic, pressed or finely chopped
1/4 cup reduced sodium chicken stock
1/2 cup pasta water (reserved)
1/4 cup Parmesan cheese
1 pinch crushed red pepper flakes (optional)
Salt & pepper to taste

Fill a medium sized stock pot with 3 cups water. Bring to a boil and add the 1 cup brown rice noodles. Cook according to package directions and reserve 1/2 cup of the pasta water before draining the noodles.

While the noodles are cooking, bring a large non-stick skillet to medium heat. Add the chicken sausage. Cook, stirring frequently until the meat is loosened and browned. Place the sausage in a small dish and set aside. Add the mushrooms to the pan. Cook, stirring occasionally until golden brown (about 3-4 minutes). Add the garlic and broccoli and cook for another 4-5 minutes or until heated through. Add the sausage, noodles, pasta water, chicken stock, and Paremsan cheese to the pan. Toss together until the cheese is melted and the liquid has become thickened to a creamy sauce. Season with the red pepper flakes, salt, and pepper to your taste and serve.

For those of you who follow my weekly menu posts, I will be posting later today along with this week's final recipe Steak & Summer Salad. Have a great Saturday!