1 (14 1/2-ounce) can Italian herb-seasoned chicken broth
1 (16-ounce) package fusilli, cooked
1 cup (4 ounces) shredded Parmesan cheese
How to Make It
Remove and discard sausage casings.
Cook sausage and next 3 ingredients in a skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well; return to skillet. Stir in broth; cook, stirring often, 5 minutes or until thoroughly heated.
Spoon the sausage mixture over the hot pasta; sprinkle with cheese, and serve immediately.
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