2 Tbsp of olive oil
2 cups rotini or penne pasta, uncooked
1/2 lb. of chicken sausage(this can be changed to Italian sausage)
2 Tbsp. Roasted Red Pepper vinegarette
2 cups rotini or penne pasta, uncooked
1/2 lb. of chicken sausage(this can be changed to Italian sausage)
2 Tbsp. Roasted Red Pepper vinegarette
1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. Grated Parmesan Cheese
COOK pasta as directed on package.
MEANWHILE, heat up oil in skillet and then brown chicken sausage on medium high heat. Add dressing, spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.
DRAIN pasta. Add to skillet along with the cheeses; toss lightly.
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. Grated Parmesan Cheese
COOK pasta as directed on package.
MEANWHILE, heat up oil in skillet and then brown chicken sausage on medium high heat. Add dressing, spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.
DRAIN pasta. Add to skillet along with the cheeses; toss lightly.
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