Light & savory turkey sausage pasta

1 pckg turkey sausage
1 can Progresso canellini beans (drained and rinsed)
1 can no-salt diced tomatoes
1 cup chicken STOCK (not broth, stock is not as salty), separated
8 fresh mushrooms (sliced)
1 medium onion (chopped)
4 scallions (green onions) (chopped)
1 green pepper (chopped)
2 cloves garlic, diced
2 TBs olive oil, separated
Herbs de provence (like roast seasoning) seasoning (about 2 tsp)
fresh ground pepper 1/4 tsp
southwest seasoning (salt-free) 1/4 tsp
Wondra or flour or corn starch about 1/2 tsp
A shot of vermouth
Ronzoni whole wheat pasta rotinis (1/2 a box for the two of you?)

Saute the mushrooms, onion, pepper, and scallions until translucent. Add 1/2 c stock and reduce a bit. Add garlic for 2 minutes. Remove vegies from pan. Add 1 TB oil and add sausage. Brown well. Add vegies back in. Add canned tomatoes (liquid too) & beans and seasonings and cook about 5 minutes covered. Add rest of stock and vermouth. Bring to a boil and simmer for about 15 minutes. Meanwhile cook pasta and drain. Serve covered with sausage mixture with a tossed green salad. MMMMMMM.


Number of Servings: 4

Recipe submitted by SparkPeople user ALLISONO.