Chicken Sausage and Broccoli Rabe Saute
with spinach / cranberry / pecan salad
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.
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Proteins
Cuisines
Ingredients
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
- Make dressing - Whisk together vinegar, maple syrup and mustard. Add oil while whisking. (Can be done up to 4 days ahead)
- Broccoli rabe / Garlic / Sausage - Prep as directed. Store in separate containers. (Can be done up to 2 days ahead)
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Make
- 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.
- Just before serving toss spinach, pecans and cranberries in dressing.
- Serve sausage saute with salad on the side and enjoy!
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