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.

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