How To Make Pasta with Italian Chicken Sausage and Beans
A bowl of garlicky Italian chicken sausage pasta with white cannellini beans, crushed red pepper, and grated cheese – no words to describe but yum!
Serves:
Ingredients
- 10ozpasta,wheat or gluten-free pasta
- 1tspolive oil
- 1medium onion,chopped
- 4garlic cloves,chopped
- 12ozuncooked Italian chicken sausage,removed from casing, Al Fresco
- ½cupfat-free chicken broth,or low sodium
- 1cupcannellini beans,drained and rinsed, such as Eden
- 8cupsescarole rinsed and torn into bite sized pieces),(1 medium head), rinsed and torn into bite-sized pieces
- ¼cupgrated parmesan,or romano cheese
- ¼tspcrushed red pepper,or to taste, optional
- salt and fresh pepper,to taste
Instructions
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Rinse escarole and tear into bite sized pieces.
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Cook pasta according to package directions for al dente in a large pot of salted water. Reserve ½ cup of water before draining.
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While pasta water boils, heat a large non-stick skillet on medium heat.
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Add olive oil; when hot add onions, garlic, salt, and pepper for about 4 to 5 minutes until soft.
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Add sausage, breaking up with a wooden spoon then cook for about 6 to 8 minutes until golden. Set aside in a dish.
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Add chicken broth and beans to the skillet.
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Add the escarole; stir and cook for about 4 minutes or until wilted.
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Gently stir in sausage, pasta, red pepper flakes, ½ 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.
Nutrition
- Calories: 485.21kcal
- Fat: 12.96g
- Saturated Fat: 3.63g
- Trans Fat: 0.08g
- Monounsaturated Fat: 4.61g
- Polyunsaturated Fat: 2.82g
- Carbohydrates: 65.83g
- Fiber: 11.18g
- Sugar: 3.45g
- Protein: 27.05g
- Cholesterol: 59.24mg
- Sodium: 711.33mg
- Calcium: 241.55mg
- Potassium: 1152.61mg
- Iron: 5.35mg
- Vitamin A: 16.03µg
- Vitamin C: 5.44mg
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