Penna with Sausage and Red Bell Pepper Sauce

This recipe is quick and easy, but tastes and looks like you spent ALL DAY in the kitchen!

• 1 package of sausage (I use Johnsonville Italian Sausage) – deskinned
• 1 red bell pepper – deseeded and chopped
• 1 green bell pepper – deseeded and chopped
• 1 large tomato – chopped
• 1 onion (yellow or white) – chopped
• 1 1-lb box of penne pasta
• 1 jar of traditional spaghetti sauce
• olive oil – as needed
• dried basil
• garlic salt (I use Garlic  Salt with Parsley)
• 1/4 cup grated or shredded parmesan

In a large pot, fix penne as suggested on package.

Meanwhile, in a DEEP skillet put about a teaspoon of olive oil and heat on med/high.  Sprinkle with a little garlic and basil.  Add in the meat from inside the sausage casings and allow to brown. 

Once the sausage is almost all the way brown, drain off most of the “fat”.  Return meat to skillet and add in: bells, onion, abt a half tablespoon of dried basil. 

Sprinkle with garlic and simmer until the veggies brighten (tender crisp).  Once the veggies have peaked, add in diced tomatoes.  Simmer 3-4 minutes stirring occasionally.  Sprinkle with Parmesan.

 

You can actually serve this as is, which is AMAZING as an appetizer with toasted asiago or bagguetts!
OR
you can make it more saucy for the MAIN COURSE by adding a jar of plain spaghetti sauce. 

Great served with garlic toast and a salad!

This recipe makes enough to feed a family of 4 with enough leftovers for another night.  Freeze up the leftover sauce for an easy night of pasta later down the road!

Italian Herbed Chicken Penne

• 1 can SWANSON brand Chicken Broth with Italian Herbs
• 1 tbsp Olive Oil
• 6-8 sundried tomatoes (roasted tomatoes work too!)
• 1 lb boneless chicken breasts (cut into strips)
• 1 tbsp flour (all purpose)
• 1 cup spinach (chopped) {1/2 small box of frozen works!}
• 4 cups whole wheat penne (cooked n drained) {I love Healthy Harvest}
• 1/4 cup shredded parmesan

Microwave broth and tomatoes for 2 minutes, let stand while doing the rest of the steps.

Heat your oil and large deep skillet, and brown the chicken strips. 

Sprinkle in the flour and mix it up to make a thick rue.  Add the tomatoes and broth and stir.  As you stir the flour will thin out and make a “sauce”.  Cook until mixture begins to boil.  Add the spinach and pasta and toss to coat.  Sprinkle with cheese, remove from heat and cover and let set for about 5 minutes.  This lets the sauce absorb into the penne and the cheese to melt.

*If you cant find Swanson Italian Herbed Broth, get the regular broth and then a bottle of the Italian Herb seasonings from McCormick’s.  Add about 2 tsp per can of broth.  :)

 

ENJOY!