Pasta with Italian Chicken Sausage, Peppers and Escarole

By CherylC3

Ingredients

• Ingredients:
• Pasta with Italian Chicken Sausage, Peppers and Escarole
• Gina's Weight Watcher Recipes
• Servings: 6 • Serving Size: 1-1/2 cups • Old Points: 6 pts • Points+: 8 pts
• Calories: 297.7 • Fat: 5.5 g • Protein: 20.6 g • Carb: 47.2 g • Fiber: 7.5 g • Sugar: 1.1 g
• 12 oz Ronzoni Smart taste pasta (or whole wheat or low carb)
• 1 tsp olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 5 cloves garlic, chopped
• 1 lb Italian chicken sausage, removed from casing
• 1 medium head escarole, rinsed and torn into bite sized pieces
• 1/4 cup grated Parmigiano Reggiano
• 1/4 tsp crushed red pepper
• salt and fresh pepper to taste

Preparation

Step 1

Directions:

Rinse escarole and tear into bite sized pieces.
Cook pasta in a large pot of salted water. Reserve 1 cup water before draining.

While pasta water boils, heat a large non-stick skillet on medium heat. Add olive oil; when hot add onions, peppers, garlic, salt and pepper. Cook until soft, about 4-5 minutes.
Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.Add escarole, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.
Add cooked pasta, red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl. Serve immediately.