Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 12 ounces Chicken Sausag
  • 1 1/4 cups chopped red onion
  • 6 cloves garlic (sliced)
  • 1 bunch broccoli (trimmed and cut into pieces)
  • 3/4 cup chicken broth
  • 16 ounces gluten free pasta
  • 3/4 cup half and half (or quinoa cream)
  • 6 ounces Gorgonzola cheese (divided)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup walnuts (toasted)

Instruction

  • In a large skillet heat olive oil over medium high heat. Add sausage and red onion and cook until onions are softened and sausage is browned, about 8 minutes. Add garlic and cook one more minute. Add broccoli and cook for 7 more minutes, until tender. Add broth to the pan and scrap up bits from bottom of the pan.
  • Cook pasta according to package directions, drain.
  • Meanwhile, in a medium saucepan, heat half-and-half or quinoa cream to a simmer. Reduce to low and add all but 1/4 cup of the Gorgonzola cheese, paprika and cayenne pepper. Stir until smooth. Salt and pepper to taste.
  • Toss sausage, broccoli and pasta with cheese sauce. Top with walnuts and remaining cheese.