One Pot Sausage + Broccoli Pasta

Broccoli has always been my favorite vegetables, but I have also been on a sausage kick lately.  I was craving those two ingredients the other night so went to my pins to find a new recipe to try.  Lucky for me I found something where I already had most of the ingredients at home!

One Pot Sausage + Broccoli Pasta


  • 3 tablespoons olive oil, separated
  • 1/2 lb Italian sausage
  • 1 cup broccoli, chopped
  • 1/2 tablespoon dried parsley flakes
  • teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Salt & pepper to taste
  • 3 cups chicken stock or chicken broth
  • Half box rotini noodles
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup cream
  • Optional: fresh parsley for garnish, squeeze of lemon, pinch of red pepper flakes

Pour 1 tablespoon olive oil into a large nonstick pan over medium-high heat. Add in the Italian sausage and break it up as you cook. Stir around until completely browned and then move the sausage to the edges of the pan.

Add in the chopped broccoli and sauté a few minutes until crisp tender. Toss with the sausage and then transfer to a plate with a paper towel on top to soak up any oil.

Add one more tablespoon of olive oil and add in the dried parsley flakes, Italian seasoning, paprika, garlic powder, about 1/4 teaspoon pepper, and about 1/2 teaspoon salt and chicken stock. Pour the half box of rotini noodles on top of the stock and stir until just combined.

Set your timer to 8 minutes and allow the noodles to cook, uncovered.  After 8 minutes check on the pasta & stir.  If noodles are al dente, they’re ready! Otherwise, cook a little longer.

Add the sausage & broccoli back to the pan, top with parmesan cheese and any other garnishes like parsley, red pepper flakes or a squeeze of lemon.  Serve immediately & enjoy!

Edits: I added a little more chicken stock to the noodles and let them cook a little longer after the 8 minutes to be completely cooked through.  I also added a little bit of whipping cream to the pan before serving to make a light sauce for the noodles.

Results: The seasoning was delicious!  The dish was more flavorful than I thought it would be and I think a lot of that is letting the noodles cook in the chicken stock & seasoning.  Leftovers were easily warmed up at work and this recipe will be in our dinner rotation!


Sausage + Broccoli Swoodles

The other night I was craving sausage & broccoli.  A little random, I know, but I really wanted those in some sort of meal together.  Most of the recipes I found included pasta, but we had that earlier in the week and I wanted another option.  Then I came across this recipe and was sold.  Plus it gave me the chance to redeem myself from my first sweet potato & spiralizer fiasco: failed sweet potato fries.

Sausage + Broccoli Swoodles

  • 2-1/2 tablespoons extra virgin olive oil
  • 3/4 lb Italian pork sausage
  • 2 medium sweet potatoes, spiralized
  • 1 head of broccoli, cut into small florets
  • Salt and pepper to taste
  • Red pepper flakes, to taste
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1/2 cup grated parmesan cheese

Start by prepping your sweet potatoes.  Peel them, cut them in half (for longer noodles) and use the spiralizer to create swoodles.  Put them to the side. Note: I have this spiralizerand have loved it!

Heat 1/2 tablespoon oil in a large pan over medium-high heat. Add the sausage and brown until cooked through.  Put the cooked sausage on a plate and set aside.

Turn heat down a touch then add remaining 2 tablespoons oil to the skillet.  Add sweet potato noodles and broccoli then saute, tossing gently with tongs, until the noodles are almost al dente, about 5 minutes. Add garlic then cook a little longer. Add chicken broth then continue to saute until noodles are al dente/crisp tender, another 1-2 minutes.

Remove skillet from heat then add sausage & parmesan cheese.  Toss to combine. Scoop onto plates then top with more parmesan cheese and serve!

Edits:  You can use either ground sausage or links.  I opted for the links and had a bunch of slices cooking.  I used hot sausage and put in too many red pepper flakes, so will definitely tone it down a little next time.

Results: This was amazing.  It was healthy, filling, and I felt like a chef putting it together.  Even with the extra heat, we both cleaned our bowls and finished all the leftovers!

PS – This post contains affiliate links so I get a lil kickback if you buy from them.

Veggie Bowl

If we had a go-to week night dinner, this would be it.  I probably make this about once a week, and even more frequently if it’s just me eating at home.  It’s so versatile, quick to put together, and healthy, so I love making them after a game or workout (and before my wine 😉 ).

Wilds’ Veggie Bowls


  • 1/2 package Asian Gourmet Chinese noodles
  • 1/2 cup Garlic hoisin sauce
  • 1 cup Broccoli
  • 1/3 cup Carrots
  • 1/3 cup Baby corn
  • 1 egg
  • Salt / pepper to taste
  • Sriracha sauce

Disclaimer: These are all estimated amounts, so add as much or as little as you like!

Start by boiling water in a pan.  The chinese noodles are in 2 groupings of noodles per package, and 1 serves ~2-3 people.  Put 1 of the chinese noodle groupings in the boiling water and follow the package directions for cooking.

While the water is boiling, cut up your raw vegetables into bite sized pieces.  I usually use about 3/4 a head of broccoli, 10-15 baby carrots and half a can of baby corn cut in thirds.  Place those in a pan, add some hoisin sauce and put on medium heat.

Drain the noodles when they’re done cooking and add them to the vegetable / hoisin mixture.  Mix them together and add a little more hoisin sauce for good coverage.  In a small pan, fry an egg to your liking.

When the egg is ready, put the veggies & noodles in a bowl, then egg, and top with sriracha sauce. Done!


Edits: If Hunter is eating this, we always cook chicken and add that to the bowls for some extra protein.  We’ve done a lot of experimenting with this dish and hands down the Chinese noodles are our favorite.  The fatter noodles are a runner up.  I’m not a spicy person, but I’ve slowly been adding more and more Sriracha to my noodle bowls – baby steps.

Results: Like I said, this is a go-to meal for us and we always try to keep ingredients on hand so it’s easy to whip together last minute for dinner.  It’s also fun since we have been making these for years (?) and slowly tweaking it until it’s just to our liking.


Sausage & Tomato Tortellini

I’m not gonna lie, sometimes the last thing I want to do after a long day of work and class is make dinner.  Hunter and I try to switch off, but if I’m craving something, I’m going to eat it.  Such was the case last week when I wanted tortellini.  After spin, I wandered around the grocery store picking up things I thought would taste good together, came home, and started cooking.

Sausage & Tomato Tortellinisausage tortellini 01


  • 1 large package tortellini
  • 1 lb ground sausage
  • 28 oz can crushed tomato
  • ~1/2 C whipping cream
  • 1 C broccoli
  • Handful of spinach leaves

Boil water and cook the pasta according to the directions on the package.  While the pasta is cooking, brown the sausage over medium heat and crumble it into small pieces.  When the pasta is done, drain it, then add it to the pan with the sausage.

Add the crushed tomatoes until you think there’s enough (real scientific, eh?).  Add the cream and broccoli, and stir together.  When the pasta is almost ready, add the spinach.  Top with whatever shredded cheese you have in your fridge, in my case it was gruyere.

sausage tortellini 02

Results : Considering I had no idea what I was making when I started and pieced it together, I was extremely happy with the results.  The meal was filling, and had a little bit of everything, plus the leftovers were great at work the next day.  Hunter literally cleaned his bowl and asked me to make it again, so this is why I’m writing down the steps so I won’t forget them!

Chicken Broccoli & Alfredo Stuffed Shells

All my friends know that stuffed shells are my jam.  I’ve been making this original recipe for years, with variations of course.  Naturally, I was excited when I saw an alfredo and broccoli version online — 2 of my favorites mixed into one.  On the lovely cold and rainy Sunday we had, I headed to the grocery store to get the ingredients and make an awesome dinner.

Chicken Broccoli & Alfredo Stuffed Shells


  • 1 jar (16 oz) alfredo sauce
  • 2 cups cooked chicken, shredded
  • 2 cups cooked broccoli, chopped
  • 1 cup shredded cheddar (or mozzaerlla) cheese
  • ¼ cup shredded parmesan
  • 1 box jumbo pasta shells, cooked
  • ~ 2 cups spaghetti sauce (optional)
 Preheat the oven to 350 degrees and start boiling water to cook the shells.  I had the chicken, broccoli and shells cooking at the same time, so I could get those done and ready for the baking.
Once those 3 items are cooked, mix the Alfredo, chicken, broccoli, and cheeses together in a bowl.  Grease a 9×13 dish, and spread the pasta sauce on the bottom.  Spoon the chicken mixture into the shells and place in the baking dish.  Cover with foil and bake for 35 minutes.

Edits: I attempted to half the recipe since Hunter was on a work trip, so I wouldn’t have to eat this for the next 3 days.  I also seasoned the chicken as I cooked it (duh) and added some cajun seasoning to the chicken mixture that went into the shells.  I also used a mixture of 4 cheese Mexican blend and mozzarella cheese.

Results: I’ll admit I was totally skeptical of the pasta sauce on the bottom, but actually wanted more when I was eating!  Next time I’ll add a lil more to get that tomato taste in there too.  I seriously loved this recipe, and have already told Hunter that I’ll be making it again soon.  I can’t wait to have the leftovers for lunch tomorrow!