Ingredients
Coarse salt
1/2 cup dried (2 ounces) whole-wheat elbow macaroni
3 cups reduced-sodium chicken broth
1 cup mixed frozen vegetables
6 ounces chicken-apple sausage, quartered lengthwise and sliced crosswise 1/4 inch thick
1/4 cup fresh basil or parsley leaves, coarsely chopped
1/4 cup grated Parmesan cheese
2 wedges store-bought cornbread, optional
Preparation
In a medium saucepan of boiling salted water, cook macaroni until al dente (slightly firm) following package instructions; drain.
In the same saucepan bring the broth to a simmer over medium heat. Add the vegetables; cook 5 minutes. Add the sausage and macaroni and cook just until heated through. Remove from heat; stir in basil. Transfer to a thermos (or two); divide Parmesan and wrap separately. At lunchtime, add Parmesan and serve with a wedge of cornbread, if desired.
