PASTA WITH ITALIAN CHICKEN SAUSAGE, ESCAROLE AND BEANS

By joanmarie

Ingredients

• 10 oz Ronzoni Smart taste pasta (or whole wheat or low carb)
• 1 tsp olive oil
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 12 oz uncooked Italian chicken sausage, removed from casing (Al Fresco)
• 1/2 cup fat free, low sodium chicken broth
• 1 cup cannellini beans, drained and rinsed (Eden)
• 1 medium head (7-8 cups) escarole rinsed and torn into bite sized pieces
• 1/4 cup grated Parmesan or Romano cheese
• 1/4 tsp crushed red pepper, or to taste (optional)
• salt and fresh pepper to taste

Details

Adapted from SKINNYTASTE.COM

Preparation

Step 1

Rinse escarole and tear into bite sized pieces.

Cook pasta according to package directions for al dente in a large pot of salted water. Reserve 1/2 cup water before draining.

While pasta water boils, heat a large non-stick skillet on medium heat. Add olive oil; when hot add onions, garlic, salt and pepper until soft, about 4-5 minutes.

Rinse escarole and tear into bite sized pieces.


Cook pasta according to package directions for al dente in a large pot of salted water. Reserve 1/2 cup water before draining.

While pasta water boils, heat a large non-stick skillet on medium heat. Add olive oil; when hot add onions, garlic, salt and pepper until soft, about 4-5 minutes.

Add the escarole; stir and cook about 4 minutes or until wilted.

Gently stir in sausage, pasta, red pepper flakes, 1/2 cup of the reserved water or more if needed and grated Parmesan. Adjust salt and pepper if needed and toss well; transfer to a large serving bowl. Enjoy with some extra cheese on the side.