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Chicken and Cauliflower Margherita Penne
Recipes
Chicken and Cauliflower Margherita Penne
4 servings
20 minutes total

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

    1. Bring water to boil for pasta. Cut cauliflower florets (about 2 cups) and sausage into bite-size pieces. Drain and rinse beans.
    2. Cook pasta following package instructions; drain.
    3. 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.
    4. 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%