You may also like
Categories:Viewed: 31 - Published at: 8 years ago
Ingredients
- 3 cups orecchiette pasta, uncooked
- 1/2 lb. (225 g) fully cooked chicken Italian sausage links, cut into 1/2-inch-thick slices
- 2 cloves garlic, minced
- 4 cups coarsely chopped escarole
- 1/2 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
Method
- Cook pasta as directed on package, omitting salt.
- Drain, reserving 1/2 cup cooking water.
- Cook sausage in large nonstick skillet on medium heat 5 to 7 min.
- or until heated through and evenly browned, stirring frequently and adding garlic for the last minute.
- Add pasta, reserved cooking water, escarole and dressing; cook and stir 1 to 2 min.
- or just until escarole begins to wilt and pasta mixture is heated through.
