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Main dishes

Pappardelle Pasta & Chicken Sausage

Pappardelle Pasta & Chicken Sausage recipe
photo by:kraft
Wonderful easy weeknight recipe. I was not able to find the pasta(tried several different stores) so adapted and used a long wide egg noodle. The only chicken sausage I cou...read more
posted by
CdLSMOM
on 2/26/2013
time
prep:
30 min
total:
30 min
servings
total:
4 servings
Magazine Acquisition

What You Need

1/2
lb.  pappardelle pasta, uncooked
2
cups  broccoli florets
1
Tbsp.  oil
1
lb.  chicken sausage links, cut into 3/4-inch-thick slices
1
 red pepper, cut into thin strips, halved crosswise
1
cup  fat-free reduced-sodium chicken broth
2/3
cup  half-and-half
1
tsp.  dried oregano leaves
1
cup  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
2
Tbsp.  KRAFT Reduced Fat Parmesan Style Grated Topping

Make It

COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.

MEANWHILE, heat oil in large skillet on medium-high heat. Add sausage; cook on medium heat 5 min., stirring occasionally. Add peppers; cook and stir 5 min. or until peppers are crisp-tender and sausage is done.

DRAIN pasta mixture. Add to skillet along with broth, half-and-half and oregano; cook and stir 3 to 5 min. or until sauce is slightly thickened. Top with shredded cheese; cook 1 to 2 min. or until cheese is melted. Sprinkle with Parmesan.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Special Extra
For more spice, cook sausage with 1/8 tsp. crushed red pepper.
How to Halve Recipe
This recipe can be easily prepared as a two-serving recipe by cutting all ingredients in half.
Note
While the flavor and consistency of this delicious sauce is best when prepared with half-and-half or whipping cream, it can also be prepared with milk.
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