Pasta with Escarole, White Beans and Chicken Sausage

Eating Healthy in 2009. Copyright 2007 Ellie Krieger, All Rights Reserved.
TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings (serving size 2 cups)
LEVEL: Easy

ingredients

  • 3/4 pound whole-wheat bowtie (or other shape) pasta
  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped, about 1 cup
  • 3 cloves garlic, minced
  • 6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
  • 1 medium head escarole, rinsed, drained and chopped, about 8 cups
  • 1(14-ounce) can low-sodium cannellini beans, drained and rinsed
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon chopped fresh sage leaves
  • Salt
  • Freshly ground black pepper
  • 1 ounce grated Parmesan
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Cook the pasta according to the directions on the package.

Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the
sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.

Divide among 4 pasta bowls and top with parmesan cheese.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 3 reviews

  • on January 22, 2014

    Flag

    Yummy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 16, 2013

    Flag

    This was fabulous!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 10, 2012

    Flag

    I fixed this dish after I saw this episode. Followed directions almost exactly....the only chicken sausage I could find was 8 oz. Hillshire Farms, chicken sausage with three cheese. I cut the sausages up in coins then quartered it. I didn't use sage, and think it was just fine without it. I think I added a little extra Parmesan cheese......gotta have lots of cheese :
    I will definitely fix this again....healthy and delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.