Spicy Chicken-Sausage Penne 1/4th of recipe (2 cups): 298 calories, 6.5g total fat (1.5g sat. fat), 806mg sodium, 43g carbs, 9g fiber, 11g sugars, 20g protein Freestyle™ SmartPoints® value 6* Broccoli cole slaw pumps up the serving size while chicken sausage amps up the flavor. Reduce the red pepper flakes if you prefer a little less heat!

Ingredients:
4 oz. (about 1 1/4 cups) uncooked high-fiber penne pasta
One 12-oz. bag (about 4 cups) broccoli cole slaw
1 cup chopped bell pepper
1 cup chopped onion
1 cup sliced mushrooms
9 oz. (about 3 links) fully cooked chicken sausage with 8g fat or less per 3-oz. serving (like the kind by Applegate Organics), sliced into coins and halved
2 cups canned crushed tomatoes
2 tsp. chopped garlic
1 1/2 tsp. Italian seasoning
1/2 tsp. onion powder
1/4 tsp. red pepper flakes
1/4 tsp. each salt and black pepper

Directions:
Prepare pasta in a medium pot per package instructions, about 10 minutes. Drain, transfer to a large bowl, and cover to keep warm.

Bring a large skillet sprayed with nonstick spray to medium heat. Add broccoli slaw and 1/4 cup water. Cover and cook until mostly softened, 4 - 6 minutes.

Add bell pepper, onion, and mushrooms to the skillet. Cook and stir until all veggies are soft, about 6 minutes.

Add remaining ingredients to the skillet. Cook and stir until hot, about 3 minutes.

Transfer veggie-sausage mixture to the pasta, and mix well. Enjoy!

MAKES 4 SERVINGS  

Creamy Kale Spaghetti Squash 1/4th of recipe (about 1 2/3 cups): 296 calories, 5.5g total fat (2.5g sat. fat), 660mg sodium, 25g carbs, 5g fiber, 8g sugars, 34g protein Freestyle™ SmartPoints® value 2* Confession time: There's no actual pasta in this dish. But a bowlful of this veggie-loaded, chicken-studded entrée will obliterate spaghetti cravings! Ingredients: 1 spaghetti squash (about 4.5 lbs.) 1 lb. raw boneless skinless chicken breast, cut into bite-sized pieces 1/4 tsp. each salt and black pepper 4 cups chopped kale 3 tbsp. finely chopped pouched sun-dried tomatoes 2 tsp. chopped garlic 2 tbsp. reduced-fat Parmesan-style grated topping 6 wedges The Laughing Cow Light Creamy Swiss cheese

Directions:
Preheat oven to 400 degrees.

Microwave squash for 3 - 4 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds.

Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.

While squash cools, bring a large skillet sprayed with nonstick spray to medium-high heat. Season chicken with pepper and 1/8 tsp. salt, and add to the skillet. Cook and stir until chicken is cooked through, about 8 minutes. Transfer chicken to a large bowl, and cover to keep warm.

Use a fork to scrape out squash strands. Place in a strainer to drain excess moisture. Blot dry, if needed. Transfer 5 cups to a large bowl, and cover to keep warm. Reserve any extra squash for another time.

Clean skillet. Re-spray and bring to medium-high heat. Add kale, sun-dried tomatoes, and garlic. Add 1/2 cup water. Cover and cook until kale is tender, about 5 minutes.

Remove lid, and reduce heat to low. Add Parm-style topping and cheese wedges, breaking the cheese wedges into pieces. Add chicken and remaining 1/8 tsp. salt. Cook and stir until cheese has melted and coated veggies and chicken, about 3 minutes.

Add cheesy chicken and veggies to the spaghetti squash, mix well, and serve!

MAKES 4 SERVINGS