Main dishes

Pappardelle Pasta & Chicken Sausage

Pappardelle Pasta & Chicken Sausage recipe

photo by:

kraft

I used chicken sausage with jalepeno's and also added a chopped onion. It was delicious! Will definitly be making this again.

posted by

gabid

on 11/13/2011

time

prep:

30 min

total:

30 min

servings

total:

4 servings

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What You Need

1/2

lb. pappardelle pasta, uncooked

cups broccoli florets

Tbsp. oil

lb. chicken sausage links, cut into 3/4-inch-thick slices

red pepper, cut into thin strips, halved crosswise

cup fat-free reduced-sodium chicken broth

2/3

cup half-and-half

tsp. dried oregano leaves

cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

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.