Low-Fat Chicken Sausage Veggie Pasta recipe

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Ingredients

¼ (16 ounce) package whole wheat rotini pasta (such as Barilla®)
1 teaspoon vegetable oil, or as needed
3 links chicken sausage links (such as Al Fresco®)
1 red bell pepper, diced
1 yellow bell pepper, diced
½ onion, diced
1 pinch salt
1 medium jalapeno, chopped
1 tablespoon minced garlic
1 (14.5 ounce) can fire-roasted diced tomatoes (such as Hunt's®)

Nutrition Info

600.2 calories
carbohydrate: 61 g
cholesterol: 50.2 mg
fat: 27.4 g
fiber: 8.4 g
protein: 28.1 g
saturatedFat: 8.9 g
servingSize: -
sodium: 1467.2 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, cook the rotini at a boil until tender yet firm to the bite, about 8 minutes, drain.

  2. Heat oil in a skillet over medium-high heat. Saute sausage in the skillet until nearly cooked through, about 3 minutes. Add bell peppers, onion, and salt, cook about 3 minutes more. Add jalapeno and garlic, stirring constantly. Add tomatoes and cooked pasta, cook and stir until heated through, about 5 minutes more.

Recipe Yield

2 servings

Recipe Note

This healthy pasta recipe is quick, easy, and refreshing. The chicken sausage makes it low in calories and low in fat. Although it's on the healthier side, it is still packed full of flavor and sure to leave you satisfied.

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