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Chicken Sausage and Broccoli Rabe Saute
with spinach / cranberry / pecan salad

Active: 25 minTotal: 25 min

This chicken sausage and broccoli rabe saute comes together in a flash for a quick, satisfying, one-pan dinner. Serve with a fresh salad with pecans for crunch and cranberries for a bit of sweetnes on the side.

Tags

Ingredients

Servings:
4
Metric
Chicken Sausage and Broccoli Rabe Saute:
  • Broccoli rabe (also called rapini; sub broccoli florets) - 12 oz, chopped
  • Garlic - 2 cloves, chopped
  • Sausage, chicken (preferably pre-cooked; sub any variety sausage) - 1 1/2 lb, casings removed (if applicable) and sliced
  • Oil, cooking - 1 Tbsp
  • Red pepper flakes (opt) - 1/4 tsp
Spinach, Cranberry, and Pecan Salad:
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Maple syrup - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, cooking - 3 Tbsp
  • Spinach, baby - 4 oz
  • Pecan halves - 1/2 cup
  • Cranberries, dried - 1/2 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make dressing - Whisk together vinegar, maple syrup and mustard. Add oil while whisking. (Can be done up to 4 days ahead)
  2. Broccoli rabe / Garlic / Sausage - Prep as directed. Store in separate containers. (Can be done up to 2 days ahead)

Make

  1. Heat a large skillet over medium-high heat. Add oil and to hot oil, add sausage and saute until golden brown, ~3 minutes for pre-cooked sausage (a few minutes longer for uncooked sausage). Add broccoli rabe and saute until bright green and tender, ~2 minutes (a few minutes longer for broccoli florets). Add garlic and red pepper flakes and saute until fragrant, ~1 minute more.
  2. Just before serving toss spinach, pecans and cranberries in dressing.
  3. Serve sausage saute with salad on the side and enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 112 reviews

It was good, not great. I added some chicken stock to get more of a sauce out of it, and used italian chicken sausage.

By: Angela
Posted: Mar 04, 2016
Diet: Original

Use less garlic and it'll turn out better

By: Jason
Posted: Mar 01, 2016
Diet: Original

added some extra olive oil and lemon juice for a light "sauce." Forwent the breadcrumbs and added Parmigiano-Reggiano cheese

By: Melissa
Posted: Feb 29, 2016
Diet: Original

Hubby and I had never had rapini, enjoyed it a lot! Wasn't sure I would, am used to 'saucy' pastas, but this was really tasty - do NOT skip the garlic breadcrumbs, they really add great flavor, and be sure to use a tasty chicken sausage (we used an italian chicken sausage).

By: Tami
Posted: Feb 29, 2016
Diet: Original

I added a splash of white wine and parmesan cheese because of the comments here. When cooking the florets, I threw these extras in with some extra oil and it came out good. I also used a flavorful chicken and apple sausage, so that probably helped. Ended up pretty tasty.

By: Kate
Posted: Feb 27, 2016
Diet: Original

The salad was really good!

By: Lisa
Posted: Feb 27, 2016
Diet: Paleo