Pasta with Italian Chicken Sausage, Escarole and Beans
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
Instructions
- 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 min - 5
Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes. Set aside in a dish.
6 min - 6
Add chicken broth and beans to the skillet.
- 7
Add the escarole; stir and cook about 4 minutes or until wilted.
4 min - 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.
Nutrition
Per serving (based on 6 servings)
