Pasta with Escarole, White Beans and Chicken Sausage

Name: Pasta with Escarole, White Beans and Chicken Sausage
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings (serving size 2 cups)
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 courtesy of Ellie Krieger

Watch how to make this recipe.

Pasta with Escarole, White Beans and Chicken Sausage

0 Reviews

Level: Easy

Yield: 4 servings (serving size 2 cups)

Nutritional Analysis

Per Serving

Calories

600 calorie

Total Fat

13.5 grams

Saturated Fat

3 grams

Cholesterol

39 milligrams

Sodium

442 milligrams

Carbohydrates

90 grams

Dietary Fiber

19 grams

Protein

30 grams

Total: 25 min
Active: 25 min

Level: Easy
Yield: 4 servings (serving size 2 cups)
Nutritional Analysis

Per Serving

Calories

600 calorie

Total Fat

13.5 grams

Saturated Fat

3 grams

Cholesterol

39 milligrams

Sodium

442 milligrams

Carbohydrates

90 grams

Dietary Fiber

19 grams

Protein

30 grams

Total: 25 min
Active: 25 min

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

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.