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Sausage and Peppers

June 27, 2010

I was successful with making a Mike approved meal tonight. Sausage and Peppers over pasta. Wicked good and kinda healthy.

Yield: 6 servings
olive oil
6 (4-ounce) links turkey Italian sausage
1 green bell pepper, julienne sliced
1 red bell pepper, julienne sliced
1 yellow bell pepper, julienne sliced
6 garlic cloves, thinly sliced
1 (26-ounce) bottle fat-free or light pasta sauce
6 cups hot cooked pasta
Parmesan cheese to your liking
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add sausage to pan; cook 8 minutes or until lightly browned, turning occasionally. Remove from pan; cool slightly. Cut sausage into 1/2-inch-thick slices.
Wipe pan with paper towels; recoat with cooking spray. Place pan over medium-high heat. Add peppers; sauté 6 minutes. Add sausage; sauté 2 minutes. Add garlic; sauté 2 minutes. Add sauce; bring to a simmer. Reduce heat; cook 5 minutes, stirring occasionally. Remove from heat.
Place 1 cup pasta in each of 6 shallow bowls; spoon about 1 cup sausage mixture over each serving. Sprinkle each serving Parmesan.
Lots of left overs….I am excited about lunch this week.

CALORIES 483 (26% from fat); FAT 13.9g (sat 4.8g,mono 3.2g,poly 3.7g); IRON 3.4mg; CHOLESTEROL 102mg; CALCIUM 158mg; CARBOHYDRATE 55.7g; SODIUM 1150mg; PROTEIN 33g; FIBER 5g

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