Pasta with Escarole, White Beans and Chicken Sausage

* Exported from MasterCook *

Pasta with Escarole, White Beans and Chicken Sausage

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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Ingredients
3/4 pound whole wheat bowtie pasta
1 tablespoon olive oil
1 cup onion -- chopped
3 cloves garlic -- minced
6 ounces sweet italian chicken sausage -- casings removed, crumbled
8 cups escarole -- rinsed, drained and chopped, medium size
1 3/4 cups cannellini beans no salt added -- (14-ounce) drained and rinsed
1 1/2 cups low-sodium chicken broth -- 1 can
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Salt
Freshly ground black pepper
1 ounce Parmesan cheese -- grated

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.

Source:
"Ellie Krieger"
(Internet Address):
Ellie Krieger
Start to Finish Time:
"0:25"

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Per Serving (excluding unknown items): 560 Calories; 14g Fat (21.4% calories from fat); 36g Protein; 83g Carbohydrate; 16g Dietary Fiber; 33mg Cholesterol; 522mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 1 Fat.