Pasta With Sausage and Sun-dried Tomatoes
En Español (Spanish Version)

Nutrition Facts
Serving Size1Calories491Total Fat17.5 gSaturated Fat6 gSodium1,711 mgTotal Carbohydrate57.5 gDietary Fiber8.5 gProtein32 g
Servings and Times
Servings2
Ingredients and Preparation
IngredientsMeasuresDried sun-dried tomatoes, sliced (use scissors to cut into small strips)¼ cupWhole wheat penne (or other pasta)4 ouncesHot Italian turkey sausage, casings removed½ poundOlive oil2 teaspoonsGarlic cloves, thinly sliced2Reduced sodium chicken stock½ cupSwiss chard (about ½ pound), washed and stems removed1 bunchParmesan cheese, grated2 tablespoons
  • Directions
  • Steam sun-dried tomatoes in a small amount of boiling water for 5 minutes, or until tender.
  • Bring a large pot of water to boil over high heat. Cook pasta al dente according to package directions, omitting salt and oil.
  • Meanwhile, heat olive oil in a large pot or Dutch oven over medium-high heat. Add sausage and cook for 5 minutes, breaking it apart with a fork as it cooks, until evenly browned. Add garlic and cook another minute.
  • Add chicken broth to the skillet. Stir around, scraping any brown bits off the bottom of the pan. Add the Swiss chard, cover and cook for another 2 minutes, until Swiss chard is tender.
  • Reduce heat to low and add in sun-dried tomatoes and drained pasta. Stir to combine. Top with Parmesan cheese and serve.



  • Exchanges:
    3 lean meats; 1 fat; 1 vegetable; 3.5 starches

    Side Suggestions: Roasted Butternut Squash
    Preheat oven to 400˚F. Cut a butternut squash in half lengthwise and remove seeds. Place cut-side down on a well-oiled baking sheet. Roast for 30-40 minutes, until tender when pierced with a fork.




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