Ingredients:
- 1 cup drained and rinsed (if packaged in oil) sun-dried tomatoes, sliced
- 1 pound italian chicken sausage (casings removed, or bulk)
- 2 (8oz) packages frozen artichokes, thawed
- 3 large garlic cloves, chopped
- 2 cups low sodium chicken broth
- 1 box Banza chickpea penne “pasta”
- 1/3 cup shredded parmesan cheese
- 1/3 cup fresh basil, chopped
Brown the sausage in a skillet or heavy frying pan, breaking up sausage with a fork as it cooks, Transfer sausage to bowl. Add the artichokes and garlic to the same skillet and sauce over medium heat for about 2 minutes. Add chicken broth and sun-dried tomatoes. Boil over medium heat, stirring for about 8 minutes (until sauce reduces).
In the meantime, bring a large pot of salted water to boil. Add the Banza and cook, then drain when done. Do not rinse. Add the pasta to the skillet of sauce, along with the parmesan cheese and the basil. Toss until sauce is almost absorbed by the pasta. Season with salt and pepper and serve with additional parmesan on the side, if desired. Enjoy!
