Pasta with Italian Chicken Sausage, Peppers and Escarole

This hearty Italian pasta dish has plenty of flavor without all the added fat of traditional pork sausage. Quick, easy and delicious! 
I found this recipe at Gina's Weight Watcher Recipes. I will make this when hubby decides to go back on weight watchers.



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 ( or bag)
1/4 cup grated Parmigiana Cheese
1/4 tsp crushed red pepper ( optional)
salt and fresh pepper to taste


Rinse escarole and tear into bite sized pieces.

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

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

Servings: 6 • Serving Size: 1-1/2 cups 
Old Points: 6 pts     • Points+: 8 pts
Calories: 297.7 
Fat: 5.5 g 
Protein: 20.6 g 
Carb: 47.2 g 
Fiber: 7.5 g 
Sugar:1.1 g

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