My four boys don’t have a problem eating healthy whenever I make this!
—TOMISSA HUART UNION, IL
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
2 1/4 cups uncooked whole wheat penne pasta
1 pound Italian turkey sausage links, casings removed
1 medium red onion, chopped
1 medium green pepper, chopped
1 can (14 1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 garlic cloves, minced
2 teaspoons dried tarragon
2 teaspoons dried basil
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
1/2 cup fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
1/4 cup grated Parmesan cheese
1. Cook pasta according to package directions. Meanwhile, crumble sausage into a large nonstick skillet coated with cooking spray. Add onion and green pepper; cook and stir over medium heat until meat is no longer pink. Drain. Stir in the tomatoes, broth, garlic, tarragon, basil and cayenne.
2. In a small bowl, combine flour and milk until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Remove from heat. Stir in cheddar cheese until melted. Drain pasta; toss with sausage mix. Sprinkle each serving with 2 teaspoons Parmesan cheese.
PER SERVING 1 cup equals 373 cal., 11 g fat (3 g sat. fat), 55 mg chol., 800 mg sodium, 45 g carb., 4 g fiber, 24 g pro. Diabetic Exchanges: 2 1/2 starch, 2 medium-fat meat, 1 vegetable.