Sausage and Spring Pea Pasta
- In a large skillet, cook sausage over medium high heat, breaking up with the back of a spoon until browned and no pink remains, about 6 minutes.
- Stir in broth, scraping up any brown bits from the bottom of the pan. Reduce heat to maintain a simmer; cover and add pasta. Cook until the pasta is tender and most of the liquid has been absorbed.
- Stir in peas and cream and Parmesan until heated through.
Replace the peas with any vegetable you have on hand.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
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