• Pasta With Sausage and Sun-dried Tomatoes

    Nutrition Facts

    Serving Size 1
    Calories 491
    Total Fat 17.5 g
    Saturated Fat 6 g
    Sodium 1,711 mg
    Total Carbohydrate 57.5 g
    Dietary Fiber 8.5 g
    Protein 32 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Dried sun-dried tomatoes, sliced (use scissors to cut into small strips) ¼ cup
    Whole wheat penne (or other pasta) 4 ounces
    Hot Italian turkey sausage, casings removed ½ pound
    Olive oil 2 teaspoons
    Garlic cloves, thinly sliced 2
    Reduced sodium chicken stock ½ cup
    Swiss chard (about ½ pound), washed and stems removed 1 bunch
    Parmesan cheese, grated 2 tablespoons
    1. Steam sun-dried tomatoes in a small amount of boiling water for 5 minutes, or until tender.
    2. Bring a large pot of water to boil over high heat. Cook pasta al dente according to package directions, omitting salt and oil.
    3. Meanwhile, heat olive oil in a large pot or Dutch oven over medium-high heat. Add sausage and cook for 5 minutes, breaking it apart with a fork as it cooks, until evenly browned. Add garlic and cook another minute.
    4. Add chicken broth to the skillet. Stir around, scraping any brown bits off the bottom of the pan. Add the Swiss chard, cover and cook for another 2 minutes, until Swiss chard is tender.
    5. Reduce heat to low and add in sun-dried tomatoes and drained pasta. Stir to combine. Top with Parmesan cheese and serve.

    Exchanges:3 lean meats; 1 fat; 1 vegetable; 3.5 starches

    Side Suggestions: Roasted Butternut SquashPreheat oven to 400°F. Cut a butternut squash in half lengthwise and remove seeds. Place cut-side down on a well-oiled baking sheet. Roast for 30-40 minutes, until tender when pierced with a fork.

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