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

Active: 25 min Total: 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
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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
  • Baby spinach - 4 oz
  • Pecan halves - 1/2 cup
  • Cranberries, dried - 1/2 cup

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)

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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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