Penne with Mushrooms Italian Sausage and Broccoli Recipe
Ingredients
| 1/4 pound hot Italian-style turkey sausage, any casings removed | ||
| White mushrooms package | 1 , cleaned | |
| Garlic | 1 Clove (5gm), minced | |
| 4 cups cooked broccoli florets | ||
| Cooked | 4 Cup (16 tbs), drained | |
| Sodium chicken broth | 3/4 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Red pepper | 1 To taste, crushed | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
1. Crumble the turkey sausage meat into a large nonstick skillet and cook until golden brown. Remove the sausage with a slotted spoon and let drain on a paper towel lined heatproof plate. Pour off and discard any fit in the skillet. Add the mushrooms and cook until they are golden brown and all the juices have evaporated, about 10 minutes.
2. Add the garlic and cook, stirring until fragrant, about 30 seconds. Add the broccoli and the drained sausage; cook until warmed through. Stir in the penne, broth, lemon juice, and the crushed red pepper (if using); cook just until heated through. Serve sprinkled with cheese.
2. Add the garlic and cook, stirring until fragrant, about 30 seconds. Add the broccoli and the drained sausage; cook until warmed through. Stir in the penne, broth, lemon juice, and the crushed red pepper (if using); cook just until heated through. Serve sprinkled with cheese.
Chef
