Chicken sausage & cabbage pappardelle
Calorie controlled cooking spray
HECK Chicken Italia Chipolatas
340 g, grilled, removed from cases
300 g, savoy
1 small, thinly sliced
Chicken stock cube(s)
1 cube(s), to make 250ml
White pasta, dry
240 g, pappardelle
- Mist a large nonstick pan with cooking spray and cook the sausage meat over a medium-high heat for 5 minutes until browned, breaking up any larger lumps with a wooden spoon. Transfer to a bowl, cover, and set aside.
- Mist the pan again, then cook the cabbage and onion for 2-3 minutes until just starting to soften. Season well, then add the stock and bring to a simmer. Cook, partially covered, for 3-4 minutes, until the vegetables are tender.
- Meanwhile, cook the pappardelle in a large pan of boiling water to pack instructions. Drain, then add to the pan with the cabbage. Return the sausage meat to the pan and scatter over the parsley. Toss to combine, then serve garnished with the Parmesan.