Recipe for My Bridget

I'm posting this recipe for two reasons, one because it was really good, but two (and the main reason) because I think Bridget will really like it. It seems like it is right up her alley. I know she loves Skinny Taste recipes as much as I do (who doesn't?) and because I am pretty sure she loves all the ingredients in it. The original recipe calls for using escarole but I don't have any of that in the house, but I did have baby spinach which worked just as perfect, and I know Bridget loves spinach!!! 

This was one of those throw together meals since I had all the ingredients in the house and had to use up chicken sausage links that I had defrosted. Mike must have really liked it because he went back for seconds right away. My only problem is I am a terrible Italian wife because we did not have any parmesan cheese in the house but we managed to survive without it. He said this could def go in the make again pile.

Penne with Italian Chicken Sausage, Escarole and Beans (pts + 8)

Source: Skinnytaste

10 oz Ronzoni Smart taste pasta (or whole wheat or low carb)

1 tsp olive oil

1 medium onion, chopped

4 cloves garlic, chopped

12 oz uncooked Italian chicken sausage, removed from casing

1/2 cup fat free, low sodium chicken broth

1 cup cannellini beans, drained and rinsed 

1 medium head (7-8 cups) escarole rinsed and torn into bite sized pieces - Or baby spinach!

1/4 cup grated Parmesan or Romano cheese

1/4 tsp crushed red pepper, or to taste (optional)

salt and fresh pepper to taste

Rinse escarole (or spinach) 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.