Penne with Mushrooms Italian Sausage and Broccoli
|Hot italian turkey sausage||1⁄4 Pound, any casings removed|
|White mushrooms||10 Ounce, cleaned and sliced (1 Package)|
|Garlic||1 Clove (5 gm), minced|
|Cooked broccoli florets||4 Cup (64 tbs)|
|Cooked penne||4 Cup (64 tbs), drained (10 Ounce Dried)|
|Reduced-sodium chicken broth||3⁄4 Cup (12 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Crushed red pepper||To Taste|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. Crumble the turkey sausage meat into a large nonstick skillet and cook until golden brown. Remove the sausage with a slotted spoon and let drain on a paper towel lined heatproof plate. Pour off and discard any fit in the skillet. Add the mushrooms and cook until they are golden brown and all the juices have evaporated, about 10 minutes.
2. Add the garlic and cook, stirring until fragrant, about 30 seconds. Add the broccoli and the drained sausage; cook until warmed through. Stir in the penne, broth, lemon juice, and the crushed red pepper (if using); cook just until heated through. Serve sprinkled with cheese.