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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 184.0
  • Total Fat: 9.3 g
  • Cholesterol: 56.3 mg
  • Sodium: 803.1 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 16.9 g

View full nutritional breakdown of Sausage & Peppers Pasta Top calories by ingredient
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Sausage & Peppers Pasta Top

Submitted by: KALI511

Introduction

I make this and mix with whole wheat rigatoni for the family and just eat it plain for me. I make this and mix with whole wheat rigatoni for the family and just eat it plain for me.
Number of Servings: 4

Ingredients

    12 oz. fresh sweet or hot Italian chicken sausage links, cut into 1/2-inch pieces
    1 medium onion, chopped
    2 cloves garlic, minced
    1 large red sweet pepper, cut into 1-inch pieces
    1 large yellow or green sweet pepper, cut into 1-inch pieces
    1 cup sliced fresh mushrooms
    2/3 cup chicken broth
    1 Tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
    2 tsp. cornstarch
    1 tomato, coarsely chopped

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Directions

in large skillet cook sausage, onion, and garlic for 5 minutes. Add red sweet pepper, yellow or green sweet pepper, and mushrooms. Cook about 5 minutes more or until sausage is brown. Drain off fat.

Combine chicken broth, basil, and cornstarch. Add to sausage mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in tomato; heat through.

Serving Size: 4 servings to put on pasta






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