 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I have four boys and have to trick them into eating healthy! Not an easy task, but this is a favorite! -Tomissa Huart of Union, Illinois Ingredients:
2-1/4 cups uncooked whole wheat penne pasta |
1 pound italian turkey sausage links, casings removed |
1 medium red onion, chopped |
1 medium green pepper, chopped |
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
2 garlic cloves, minced |
2 teaspoons dried tarragon |
2 teaspoons dried basil |
1/4 teaspoon cayenne pepper |
1/4 cup king arthur unbleached all-purpose flour |
1/2 cup fat-free milk |
1/2 cup shredded reduced-fat cheddar cheese |
1/4 cup grated parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, crumble sausage into a large nonstick skillet coated with cooking spray. Add onion and green pepper; cook and stir over medium heat until meat is no longer pink. Drain. Stir in the tomatoes, broth, garlic, tarragon, basil and cayenne.
2. In a small bowl, combine flour and milk until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Remove from the heat. Stir in cheddar cheese until melted. Drain pasta; toss with sausage mixture. Sprinkle each serving with 2 teaspoons Parmesan cheese. Yield: 6 servings.
|
|