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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 333.0
  • Total Fat: 17.9 g
  • Cholesterol: 37.4 mg
  • Sodium: 525.2 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 13.4 g

View full nutritional breakdown of Pasta with chicken sausage and colorful veges calories by ingredient
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Pasta with chicken sausage and colorful veges

Submitted by: VOYAGER89

Introduction

I used whole grain brown rice pasta, low fat fresh chicken sausage (454gms is 1 lb.), and orange bell peppers. The food select did not have those items, so the nutrients will be slightly different with more fiber, and less calories. I used whole grain brown rice pasta, low fat fresh chicken sausage (454gms is 1 lb.), and orange bell peppers. The food select did not have those items, so the nutrients will be slightly different with more fiber, and less calories.
Number of Servings: 6

Ingredients

    1 lb. lean chicken sausage, fresh
    1 lb. Tinkyada brown rice pasta, cooked per directions at the shortest time
    1 lg. onion diced
    1 C. celery sliced
    1 orange bell pepper diced
    6 cloves garlic minced
    6 oz. sliced mushrooms
    6 diced roma tomatoes
    1 C. white wine
    1 10 oz. bag spinach
    Italian seasoning to taste
    crushed red pepper to taste
    6 oz. crumbled feta cheese
    4 T. grated parmesean cheese
    Pepper to taste
    6 basil leaves


Directions

Put a large soup pot of water on to boil for the pasta. When the water is boiling hard, add salt to the water, then the pasta, stirring carefully for a couple of minutes so that it does not stick. Put a small sauce pot on to boil for the sausage. Start heating a large skillet, do not add oil until sausage is cooked and sliced.
Cut all veges ahead of time, and set aside, as they will be added to the skillet at different times.
Prick sausage along its length, boil about 5 min until firm. Remove sausage from water, slice, then saute in hot pan with the olive oil, being careful not to scorch. When sausage starts to brown, add the onion, bell pepper, celery. When onion starts to become translucent, add the garlic for about 1 min. Follow wth the mushrooms, saute for additional 5 min. then add the tomatoes. When the tomatoes and mushrooms have given off their liquids, deglaze the pan with the wine 1C. for the pot, and 1 C nto the cook.
When the pasta is done, drain, taste sauce and adjust seasonings (do not add salt, as the cheeses are quite salty, add black and crushed red pepper to taste with about 1 teasp of italian seasoning). Turn heat off under the skillet. Dump pasta into the skillet, add the cheeses. Stack the basil leaves and roll them up length wise. Slice thinly, scatter over pasta and toss gently.
This makes about 2C generous servings for 6 people. Add a salad with antipasti, whole grain bread brushed with olive oil, toasted and rubbed with garlic, on the side.

Number of Servings: 6

Recipe submitted by SparkPeople user VOYAGER89.






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