Pasta with Italian Chicken Sausage, Escarole and Beans

Pasta with Italian Chicken Sausage, Escarole and Beans – quick and easy pasta dinner, your family will love this one! Weight Watchers Smart Points: 10 Calories: 332

Penne pasta tossed with garlicky escarole, lean Italian chicken sausage, cannellini beans, crushed red pepper and grated cheese. I cannot even begin to describe how good this is! A winner with everyone in my home, even my picky kids. Easily made gluten free with gluten-free pasta, for those of you who have dietary restrictions.

For the Italian chicken sausage, the two brands that taste best are Al Fresco’s uncooked Italian sweet chicken sausage or Premio, turkey Italian sausage would work just as well in this dish.

Penne with Italian Chicken Sausage, Escarole and Beans
Servings: 6 • Serving Size: 1-1/2 cups • Points +: 8 pts • Smart Points: 10
Calories: 332 • Fat: 8.5 g • Protein: 22.5 g • Carb: 45 g • Fiber: 8 g • Sugar: 0.8
Sodium: 526 (without salt)


  • 10 oz Ronzoni Smart taste pasta (or whole wheat or low carb)
  • 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


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.

For more escarole recipes you may also enjoy:
Pasta with Italian Sausage, Escarole and Peppers (Skinnytaste)
Italian Wedding Soup (Skinnytaste)
Wilted Escarole Salad with Kohlrabi, Radish Lemon and Parmesan (Kalyn’s Kitchen)