Name: Pasta with Italian Chicken Sausage, Escarole and Beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 10 oz pasta (wheat or gluten-free pasta); 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

1

Rinse escarole and tear into bite sized pieces.

2

Cook pasta according to package directions for al dente in a large pot of salted water. Reserve 1/2 cup water before draining.

3

While pasta water boils, heat a large non-stick skillet on medium heat.

4

Add olive oil; when hot add onions, garlic, salt and pepper until soft, about 4-5 minutes.

5

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

6

Add chicken broth and beans to the skillet.

7

Add the escarole; stir and cook about 4 minutes or until wilted.

8

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.

Pasta with Italian Chicken Sausage, Escarole and Beans

Ingredients

11 Ingredients

Instructions

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