One of my favorite quick dinners to make is broccoli rabe and chicken sausage. It’s a filling dish that takes less than 30 minutes to make and is also healthy. If desired you can serve this over pasta or rice. To spice things up a little I use one or two links of hot sausage mixed with mild sausage.
This recipe makes enough for 2 to 3 people if you are serving alone or 4 to 5 people if you are serving it over pasta or rice. If serving over pasta or rice add some more chicken broth to create a sauce and finish the final dish with a little olive oil.
2 Tbsp Olive Oil
About a Pound Chicken Italian Sausage Links
2 Garlic Cloves
1 Cup Chicken Broth
1 Cup Cannellini Beans
1 Bunch Broccoli Rabe
Salt and Pepper to Taste
Heat a tablespoon of oil in a pan. Remove sausage from its casing and add to the hot pan. Use a potato masher to break the sausage into crumbles.
Sautee the sausage until cooked through. Once cooked remove sausage onto a plate covered with paper towels to drain the excess grease.
Reheat the same pan the sausage was cooked in and add a tablespoon of oil. Once hot add minced garlic. Sautee garlic for one minute until soft, you don’t want it to brown. Add chicken broth and deglaze the pan scraping all the sausage bits off of the bottom of the pan.
Next add the cannellini beans and cook on medium heat for about 5 minutes.
Add chopped broccoli rabe to the pan, push down with a spoon if you have to, and cover. Note to chop the broccoli rabe I cut off the ends and cut the washed bunch in thirds, remove any thick leafless stems. Uncover and stir broccoli rabe occasionally to ensure even cooking.
Cook until the broccoli rabe is bright green and soft. Add sausage back in and heat through.