Pasta with Italian Chicken Sausage, Escarole and Beans
- 10 oz Ronzoni Smart taste pasta (or whole wheat or low carb)
- 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
- Produce
- Eden cannellini beans (1 cup)
- Garlic (4 cloves)
- Onion, medium (1)
- Meat
- Italian chicken sausage (12 oz)
- Canned Goods
- Chicken broth, fat free low sodium (1/2 cup)
- Cooking & Baking
- Olive oil (1 tsp)
- Red pepper (1/4 tsp)
- Salt and fresh pepper (1)
- Pasta & Grains
- Ronzoni smart taste pasta (10 oz)
- Dairy
- Parmesan or romano cheese, grated (1/4 cup)
- Other
- 1 medium head (7-8 cups) escarole rinsed and torn into bite sized pieces
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published January 30, 2012 (1 year ago).
162 people saved this recipe.
