Pappardelle Pasta and Chicken Sausage
1/2 lb pappardelle pasta
2 cups broccoli florets
1 Tsbp oil
1 lb chicken link sausage
1 red pepper
1 cup fat free, sodium reduced chicken broth
2/3 cup half and half
1 tsp dried oregano
1 cup KRAFT Shredded Five Italian cheese
2 Tsbp shredded parmesan cheese
Cook pasta in a large pot. Add broccoli florets for the last two minutes. Meanwhile, heat the oil up in a skillet on medium heat for five minutes. Add sausage cook for five minutes, stirring occasionally. Add red peppers. Cook until peppers are crisp-tender and sausage is done.
Drain pasta mixture. Add to the skillet, along with the half and half, broth, and oregano. Cook for 3-5 minutes, stirring often, until sauce is slightly thickened. Top with shredded cheese and continue to cook 1-2 minutes until the cheese is melted. Sprinkle parmesan cheese on top.