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HG's Spicy Chicken-Sausage Penne


1/4th of recipe (2 cups): 298 calories, 6.5g fat, 806mg sodium, 43g carbs, 9g fiber, 11g sugars, 20g protein -- PointsPlus® value 7*

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  • 4 oz. (about 1 1/4 cups) uncooked high-fiber penne pasta
  • One 12-oz. bag (about 4 cups) broccoli cole slaw
  • 1 cup chopped bell pepper
  • 1 cup chopped onion
  • 1 cup sliced mushrooms
  • 9 oz. (about 3 links) fully cooked chicken sausage with 8g fat or less per 3-oz. serving (like the kind by Applegate Organics), sliced into coins and halved
  • 2 cups canned crushed tomatoes
  • 2 tsp. chopped garlic
  • 1 1/2 tsp. Italian seasoning
  • 1/2 tsp. onion powder
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. each salt and black pepper


Servings 4


Step 1

Prepare pasta in a medium pot per package instructions, about 10 minutes. Drain, transfer to a large bowl, and cover to keep warm.

Bring a large skillet sprayed with nonstick spray to medium heat. Add broccoli slaw and 1/4 cup water. Cover and cook until mostly softened, 4 - 6 minutes.

Add bell pepper, onion, and mushrooms to the skillet. Cook and stir until all veggies are soft, about 6 minutes.

Add remaining ingredients to the skillet. Cook and stir until hot, about 3 minutes.

Transfer veggie-sausage mixture to the pasta, and mix well.

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