Chicken sausage and baby broccoli penne

Use chicken sausage for a quick short cut to this meatball and baby broccoli pasta.

• 300g penne
• 2 bunches baby broccoli, thinly sliced diagonally
• 1/4 cup (60ml) extra virgin olive oil
• 375g Coles Simply Less Chicken Sausages, skins removed
• 1 long red chilli, seeded, thinly sliced
• 1 garlic clove, finely chopped
• 1 lemon, zested, juiced
• 120g pkt Coles Brand Australian Baby Rocket
• 1/4 cup basil leaves
• 1/3 cup (25g) shaved parmesan

Energy 2547kJ	Fat saturated 6.00g
Fat Total 25.00g	Carbohydrate sugars g
Carbohydrate Total 58.00g	Dietary Fibre 7.00g
Protein 32.00g	Cholesterol mg
Sodium 520.00mg

All nutrition values are per serve.

1. Step 1

   Cook the penne in a large saucepan of boiling water following packet directions or until al dente, adding the baby broccoli in the last 2 mins of cooking. Drain well.

2. Step 2

   Meanwhile, heat 2 teaspoons of the oil in a large frying pan over high heat. Add sausage and cook, coarsely breaking up with a wooden spoon, for 6 mins or until golden brown and cooked through. Add the chilli and garlic and cook for 1 min or until aromatic.

3. Step 3

   Add the penne mixture, lemon juice, lemon zest, rocket, basil, remaining oil and half the parmesan to the frying pan. Toss to combine. Season.

4. Step 4

   Divide among serving plates. Sprinkle with remaining parmesan to serve.

Omit the chilli for a kid-friendly option.

DIY meatball mix: To make your own, mix 1 whisked Coles Brand Australian Free Range Egg, 500g Coles RSPCA Chicken Mince, 2 finely chopped spring onions, 2 tablespoons chopped flat-leaf parsley and ½ cup (50g) dried breadcrumbs, then roll into small balls.