Fusilli with Sausage, Spinach and Peppers
To complement this dish, halve a garlic clove and rub it on toasted slices of Italian bread. Then lightly coat the bread with olive-oil cooking spray.
8 oz uncooked fusilli
8 oz raw turkey sausage, casings removed
10 oz chopped frozen spinach, thawed and squeezed dry
1 cup(s) canned chicken broth
7 oz canned pimento, drained and chopped
salt and pepper
1/2 tsp dried oregano
- Cook pasta according to package instructions.
- Meanwhile, crumble sausage into a large nonstick skillet. Cook, breaking apart with a wooden spoon, until no longer pink, about 5 minutes.
- Add spinach, broth, red peppers, salt, pepper and oregano. Heat to serving temperature, about 3 minutes.
- Drain fusilli, add to sausage mixture and toss to combine.