Pasta with Italian Chicken Sausage, Escarole and Beans
Prep Time: 5mins
Cook Time: 15mins
Total Time: 20mins
Pasta with Italian Chicken Sausage, Escarole and Beans made with lots of garlic, lean Italian chicken sausage, white cannellini beans, crushed red pepper and grated cheese.
10ozpasta(wheat or gluten-free pasta)
12ozuncooked Italian chicken sausage(removed from casing (Al Fresco))
1/2cupfat free(low sodium chicken broth)
1cupcannellini beans(drained and rinsed (Eden))
1medium head(7-8 cups escarole rinsed and torn into bite sized pieces)
1/4cupgrated Parmesan or Romano cheese
1/4tspcrushed 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.