Dinner
Pasta with Italian Chicken Sausage, Escarole and Beans
Sausage sizzles with onion and garlic, releasing savory juices that coat the pasta. Wilted escarole and creamy cannellini beans soak up the broth, while Parmesan melts over each forkful for a warm, hearty bite.
- Total
- 25 min
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 6
Nutrition per Serving
- Calories
- 332
- Protein
- 23g
- Carbs
- 45g
- Fat
- 9g
- Fiber
- 8g
- Sugar
- 1g
- Sodium
- 526mg
Ingredients
- 10 oz pasta (wheat or gluten-free pasta)
- 1 tsp olive oil
- 1 medium onion (chopped)
- 4 clove 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
- 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.