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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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(Which I'm sure would be good, but I tweaked it to our taste. ) Full of flavor, nutritious and super easy-my kind of recipe. DH says, more-more. Ingredients:
1 lb bulk turkey italian sausage (i used 1/2 sweet & 1/2 hot) |
2 tablespoons kraft zesty light italian dressing |
1 teaspoon garlic (crushed, grated, chopped-what you want) |
2 (14 1/2 ounce) cans fat-free chicken broth |
1 (16 ounce) package frozen peppers and onions |
1 (15 ounce) can cannellini beans, drained and rinsed |
1 (28 ounce) can diced italian-style tomatoes |
1 teaspoon italian seasoning |
ground cracked black pepper |
1 cup whole grain elbow macaroni, uncooked |
fresh spinach (optional) or kale, chopped (optional) |
part-skim mozzarella cheese |
grated parmesan cheese |
Directions:
1. Heat dressing and garlic on medium heat in a large saucepan. Add sausage; cook 8 to 10 min or until done, breaking into small pieces. Drain is necessary.
2. Add Italian seasoning, pepper, broth, stir-fry vegetables, beans and tomatoes; bring to a boil. Stir in macaroni (and spinach or kale if preferred) and simmer on medium heat 8-10 minutes or until macaroni is tender, stirring occasionally.
3. To serve, put a portion of the stew in a bowl, top with some mozzarella cheese, more stew and then a little Parmesan on top.
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