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