NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken andouille sausage

1 oz Chickpea penne pasta

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

2 cloves Garlic

0.25 tbsp Extra virgin olive oil

0.25 cup Low-sodium chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While pasta cooks, slice the chicken andouille sausage into rounds and dice the peppers and onions.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the sausage until browned and fragrant.

• 4

  Add the peppers and onions to the skillet, sautéing for 5 minutes until the vegetables are tender-crisp.

• 5

  Stir in the minced garlic, smoked paprika, sea salt, and black pepper, cooking for 1 minute.

• 6

  Pour in the chicken bone broth to deglaze the pan, scraping up any browned bits from the bottom.

• 7

  Drain the pasta and add it directly to the skillet, tossing everything together to coat in the light sauce.

• 8

  Garnish with chopped fresh parsley before serving.