Chicken Sausage & Broccoli Pasta Skillet

🥘 Ingredients

• Italian chicken sausage mix
  18 oz
• Parmesan cheese
  ½ cup
• Tuscan heat spice
  2 tbsp
• black pepper
• broccoli rice
  12 oz
• butter
  2 tbsp
• cavatappi pasta
  12 oz
• chicken stock concentrate
  2 unit
• cooking oil
  2 tsp
• cream cheese
  1/2 c
• cream sauce base
  8 oz
• garlic
  2 clove
• onion
  2 unit
• panko breadcrumbs
  ½ cup
• salt
  1 tsp

🍳 Cookware

• pot
• large pan
• small bowl

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Peel and mince garlic . Halve, peel, and finely dice onion .

   garlic: 2 clove, onion: 2 unit
2. 

   2

   Once water is boiling, add cavatappi pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 1/2 cups pasta cooking water (2 1/2 cups for 4 servings), then drain. While pasta cooks, melt 1 TBSP butter (2 TBSP for 4) in a large pan over medium heat. Stir in garlic, panko breadcrumbs , and 1/4 tsp Tuscan heat spice (1/2 tsp for 4). Cook, stirring occasionally, until panko is golden brown and garlic is fragrant, 2-4 minutes. Transfer to a small bowl . Wipe out pan.

   cavatappi pasta: 12 oz, butter: 2 tbsp, panko breadcrumbs: ½ cup, Tuscan heat spice: 2 tbsp
3. 

   3

   Heat a drizzle of cooking oil in same pan over medium-high heat. Add Italian chicken sausage mix *, 1/2 TBSP Tuscan Heat Spice (1 TBSP for 4 servings; save the rest for another use), and a pinch of salt and black pepper . Cook, breaking up meat into pieces, until sausage is browned and cooked through, 4-6 minutes. TIP: If there's excess grease in your pan, carefully pour it out. Transfer sausage to a plate. Reserve pan.

   cooking oil: 2 tsp, Italian chicken sausage mix: 18 oz, salt: 1 tsp, black pepper
4. 

   4

   Heat a drizzle of oil in same pan over medium-high heat. Add onion and cook, stirring occasionally until slightly browned and softened, 4-6 minutes. Reduce heat to medium. Stir in cream cheese , chicken stock concentrate , cream sauce base , broccoli rice , half the Parmesan cheese (save the rest for serving), 1 cup reserved pasta cooking water (2 cups for 4 servings), and 1/2 tsp salt (1 tsp for 4). Bring to a simmer and cook, stirring, until thickened, 2-3 minutes.

   cream cheese: 1/2 c, chicken stock concentrate: 2 unit, cream sauce base: 8 oz, broccoli rice: 12 oz, Parmesan cheese: ½ cup
5. 

   5

   Reduce heat to low; stir drained pasta and sausage into pan with sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Increase heat to medium high; simmer until sauce is slightly thickened, 1-3 minutes.
6. 

   6

   Divide pasta between bowls. Top with garlic panko and remaining Parmesan and serve.