“This is a quick and delicious meal. I skipped the oil and found I didn't need to drain the sausage because it was a good sausage and didn't have a lot of grease. I also used homemade chicken broth from my freezer and skipped the salt (the chicken broth and sausage had plenty of flavor). I also added 3 to 4 cups of peas instead of a cup. Recipe courtesy of Family Circle, July 2010. Yum!”

Ingredients Nutrition

  • 12 ounces whole wheat penne, uncooked
  • 2 tablespoons olive oil
  • 12 ounces chicken sausage, sliced on the diagonal
  • 2 garlic cloves, chopped
  • 16 ounces tomatoes, seeded and chopped
  • 14 teaspoon salt
  • 12 cup fat-free low-sodium chicken broth
  • 1 cup peas, thawed if frozen
  • 2 tablespoons parmesan cheese, freshly grated


  1. Heat a large pot of lightly salted water to boiling.
  2. Add pasta and cook as per package directions, 12 minutes. Drain.
  3. Meanwhile, heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat.
  4. Add the sausage and cook 3 minutes, turning a few times, until browned.
  5. Scoop out sausage with a slotted spoon onto a plate.
  6. Reduce heat to medium and add remaining 1 tablespoon oil and the garlic.
  7. Cook 30 seconds. Stir in tomatoes and salt and cook 2 minutes.
  8. Stir in chicken broth, peas, and browned sausage. Heat through.
  9. Place cooked pasta in a large bowl.
  10. Add sausage mixture and a tablespoon of Parmesan. Toss to combine.
  11. Top with remaining tablespoon Parmesan and serve warm.

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