Pasta with Escarole, White Beans and Chicken Sausage
Weight Watchers Points: 12 per serving
12 ounces chunky whole-wheat pasta (like bowties)
1 Tbsp. olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
6 ounces uncooked low-fat Italian-style chicken sausage, casings removed and crumbled
1 medium head escarole, chopped (about 8 cups)
1 (15.5-ounce) can cannellini beans, drained and rinsed
1 1/2 c. chicken broth
1 Tbsp. fresh sage, chopped
1/2 tsp. red pepper flakes
Salt and pepper to taste
1/4 c. grated Parmesan cheese
Cook the pasta according to package directions.
Meanwhile, heat the oil over medium heat in a large, deep saute pan. Add the onion and cook, stirring a few times, until softened, about 3 - 5 minutes. Add the garlic and cook an additional minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, 3 - 4 minutes. Add the beans, 1 cup of the broth, the sage and red pepper flakes and simmer until the mixture is heated through and the liquid is slightly reduced.
Drain the pasta, add it to the sausage-bean mixture and toss well, loosening with the remaining 1/2 cup of broth if necessary. Season with salt and pepper. Top with Parmesan cheese before serving.
NOTES: We haven't tried this recipe yet.