5/5
(1 Votes)
Ingredients
- 1/2 lb. pappardelle pasta, uncooked
- 2 cups broccoli florets
- 1 Tbl. oil
- 1 lb. chicken sausage links, cut into 3/4 inch thick slices
- 1 red pepper, cut into think strips, halved crosswise
- 1 cup fat-free reduced-sodium chicken broth
- 2/3 cup hal and half
- 1 tsp. dried oregano leaves
- 1 cup Kraft shredded Italian Five Cheese with a Touch of Philadelphia
- 2 Tbl. Kraft Reduced Fat Parmesan Style Grated Topping
Preparation
Step 1
Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 minutes.
Meanwhile, heat oil in large skillet on medium high heat. Add sausage; cook on medium heat 5 min., stirring occasionally. Add peppers; cook and stir 5 minutes or until peppers are crisp-tender and sausage is done.
Drain pasta mixture. Add to skillet along with the broth, half and half and oregano; cook and stir 3 to 5 minutes or until sauce is slightly thickened. Top with shredded cheese; cook 1 to 2 minutes or until cheese is melted. Sprinkle with Parmesan.
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