Yield: 6 servings
4 from 2 votes

Pasta with Italian Chicken Sausage, Peppers and Escarole

Course: Dinner
Cuisine: Italian


  • 12 oz Ronzoni Smart taste pasta (or whole wheat or low carb)
  • 1 tsp olive oil
  • 1 medium onion (chopped)
  • 1 red bell pepper (chopped)
  • 5 cloves garlic (chopped)
  • 1 lb Italian chicken sausage (removed from casing)
  • 1 medium head escarole (rinsed and torn into bite sized pieces)
  • 1/4 cup grated Parmigiano Reggiano
  • 1/4 tsp crushed red pepper
  • salt and fresh pepper to taste


  • Rinse escarole and tear into bite sized pieces.
  • Cook pasta in a large pot of salted water.
  • Reserve 1 cup water before draining.
  • While pasta water boils, heat a large non-stick skillet on medium heat.
  • Add olive oil; when hot add onions, peppers, garlic, salt and pepper.
  • Cook until soft, about 4-5 minutes.
  • Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.
  • Add escarole, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted.
  • Adjust salt and pepper to taste.
  • Add cooked pasta, red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl.
  • Serve immediately.


Serving: 1-1/2 cups, Calories: 297.7kcal, Carbohydrates: 47.2g, Protein: 20.6g, Fat: 5.5g, Fiber: 7.5g, Sugar: 1.1g
Blue Smart Points: 8
Green Smart Points: 9
Purple Smart Points: 8
Points +: 8