Penne with Italian Chicken Sausage, Escarole and Beans

By á-4993

Servings: 6 • Serving Size: 1-1/2 cups • Old Points: 7 pts • Points+: 8 pts
Calories: 331.9 • Fat: 8.6 g • Protein: 22.5 g • Carb: 44.7 g • Fiber: 8.0 g • Sugar: 0.8
Sodium: 525.9 (without salt)

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

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. Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes. Set aside in a dish. Add chicken broth and beans to the skillet

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.