Al Fresco Chicken Sausage & Ricotta Cheese Cavatelli
A low-effort, five or less ingredient, and hit-the-spot meal for busy weeknights with undetectable shortcuts and Al Fresco's chicken sausage.
Equipment
- 1 Large Lidded Pot
- 1 Large Pan
- 1 Knife
- 1 Cutting Board
Ingredients
Frozen Aisle
- 1 Bag Frozen Broccoli Florets (Yay — no chopping needed!)
- 1 Bag Frozen Cavatelli
Meat
- 2 Packages Al Fresco's Chicken Sausage Pick any flavor(s) that sounds yummy to you! We mixed Roasted Pepper & Asiago with Sundried Tomato.
Dairy
- 1 Bag Parmesan Cheese
Sauce
- 1 Jar Pasta Sauce We used Classico Fire Roasted Tomato and Garlic Pasta Sauce, and this brand/flavor made a big difference. We made this same recipe later on with a different sauce and different sausage, and it wasn't nearly as good!
Produce
- 1 Bag Light Caesar Salad Kit A pre-made side salad is a nice, optional addition!
Instructions
- Add water to large pot and bring to a boil.
- Chop chicken sausage on a diagonal.
- Once water is boiling, add in frozen cavatelli and frozen broccoli. Their cooking time is the same, which is fantastic (set timer for about 8-10 minutes).
- Add a little oil to the large pan and cook chicken sausage on medium/high.
- After timer rings, drain water from pasta/broccoli pot.
- Add in cooked chicken sausage to large pasta/broccoli pot.
- Mix in the whole jar of pasta sauce to the pot and bring burner to low/medium to warm up.
- Once all hot and mixed, serve the meal with a sprinkle of parmesan cheese and side salad.