Pasta with Italian Chicken Sausage, Escarole and Beans
User Reviews
4.8
Pasta with Italian Chicken Sausage, Escarole and Beans
Description
The recipe starts by cooking pasta to al dente and sautéing onions and garlic in olive oil until soft. Italian chicken sausage is broken apart and cooked until golden, creating a flavorful base. Chicken broth and cannellini beans add moisture and creaminess, into which escarole leaves are stirred until wilted.
Combining the drained pasta and sausage mixture, then tossing with grated Parmesan and a pinch of red pepper flakes, results in a dish with a range of textures from tender pasta to slightly chewy greens and crumbled sausage. The Parmesan lends a sharp, nutty finish.
Served warm, this recipe works well as a filling main course with balanced protein, fiber, and greens. Adjusting seasoning and red pepper flakes customizes savory depth and mild heat.
Ingredients
- 10 oz pasta (wheat or gluten-free pasta)
- 1 tsp olive oil
- 1 onion chopped, medium
- 4 cloves garlic (chopped)
- 12 oz Italian chicken sausage removed from casing (Al Fresco, uncooked
- 1/2 cup fat free (low sodium chicken broth)
- 1 cup cannellini beans (drained and rinsed (Eden))
- 1 medium head (7-8 cups escarole rinsed and torn into bite sized pieces)
- 1/4 cup Parmesan Cheese or romano cheese, grated
- 1/4 tsp crushed red pepper (or to taste (optional))
- salt fresh, to taste
- black pepper fresh, to taste
Instructions
- Rinse escarole and tear into bite sized pieces.
- Cook pasta according to package directions for al dente in a large pot of salted water. Reserve 1/2 cup water before draining.
- While pasta water boils, heat a large non-stick skillet on medium heat.
- Add olive oil; when hot add onions, garlic, salt and pepper until soft, about 4-5 minutes.
- Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes. Set aside in a dish.
- Add chicken broth and beans to the skillet.
- Add the escarole; stir and cook about 4 minutes or until wilted.
- Gently stir in sausage, pasta, red pepper flakes, 1/2 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 Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 332kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 22.5g | 45% |
| Fat | 8.5g | 13% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 61.5mg | 21% |
| Sodium | 526mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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