Chicken-Italian Sausage Ziti with Sweet Peppers

Makes 6 servings

• 12 oz. fully cooked Italian-style chicken sausage, halved lengthwise and sliced
• 2 red and/or yellow sweet peppers, coarsely chopped
• 1 28-oz. can diced tomatoes, undrained
• 1 8-oz. can tomato sauce
• ½ cup chicken broth
• 4 cloves garlic, minced
• 2 tsp. Italian seasoning, crushed
• 8 oz. dried ziti or bow tie pasta
• ½ cup chopped fresh basil
• 1 cup shredded provolone or mozzarella cheese (4 oz.)

Fast 8-minute cook time

In a 6-qt. electric or stove-top pressure cooker combine the first seven ingredients (through Italian seasoning). For an electric cooker, bring to boiling using saute setting. For a stove-top cooker, cook directly in the pot over medium-high heat. Simmer, uncovered, 5 minutes. Stir in pasta. Lock lid in place. Set an electric cooker on high pressure to cook 8 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 8 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Gently stir in basil. Top with cheese. Cover and let stand 5 minutes or until cheese is melted.

Slow 6-hour low or 3-hour high cook time+ 25 minutes high

In a 5- to 6-qt. slow cooker combine the first seven ingredients (through Italian seasoning). Cover and cook on low 6 to 7 hours or high 3 to 3½ hours. If using low, turn to high. Stir in pasta. Cover and cook 25 to 30 minutes more or just until pasta is tender, stirring after 10 minutes. Gently stir in basil. Top with cheese. Cover and let stand 5 minutes or until cheese is melted.

per serving 350 cal., 11 g fat (5 g sat. fat), 57 mg chol., 1,080 mg sodium, 42 g carb., 5 g fiber, 8 g sugars, 22 g pro.