Description
Penne pasta tossed with garlicky escarole, lean Italian chicken sausage, cannellini beans, crushed red pepper and grated cheese. I cannot even begin to describe how good this is! A winner with everyone in my home, even my picky kids. Easily made gluten free with gluten-free pasta, for those of you who have dietary restrictions.
Yield: 6servings | Serving Size: 11/2 cups
Ingredients
10ozpasta, wheat or gluten-free pasta
1tspolive oil
1medium onion, chopped
4clovesgarlic, chopped
12ozuncooked Italian chicken sausage, removed from casing (Al Fresco)
1/2cupfat free, low sodium chicken broth
1cupcannellini beans, drained and rinsed (Eden)
1medium head, 7-8 cups escarole rinsed and torn into bite sized pieces
1/4cupgrated Parmesan or Romano cheese
1/4tspcrushed red pepper, or to taste (optional)
salt and fresh pepper to taste
Instructions
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.
Last Step:
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Nutrition
Serving: 11/2 cups, Calories: 332kcal, Carbohydrates: 45g, Protein: 22.5g, Fat: 8.5g, Saturated Fat: 2.5g, Cholesterol: 61.5mg, Sodium: 526mg, Fiber: 8g, Sugar: 1g
