Pasta With Italian Chicken Sausage, Peppers And Escarole

By michele080478

use 1/2 bag of pastas whole wheat pasta, alb of pastosa chicken sausage, split in two = 14 points

Ingredients

• 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 tsp chicken bullion
• 1/4 cup grated Parmigiano Reggiano
• 1/4 tsp crushed red pepper
• salt and fresh pepper to taste

Preparation

Step 1

Cook pasta in a large pot of salted water. Reserve 1 cup water before draining.

Rinse escarole and tear into bite sized pieces.

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, bullion and Parmigiano Reggiano, toss well and transfer to a large serving bowl. Serve immediately.