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Italian sausage clove garlic chicken broth water frozen cheese ravioli chickpeas tomatoes POUPON oregano ground black pepper fresh spinach leaves Parmesan cheese
Viewed: 104 - Published at: 8 years agoIngredients
- 1/2 lb. Italian sausage, casing removed
- 1 clove garlic, minced
- 3-1/2 cups fat-free reduced-sodium chicken broth
- 2 cups water
- 1 pkg. (9 oz.) frozen cheese ravioli
- 1 can (15 oz.) chickpeas (garbanzo beans), rinsed
- 1 can (14-1/2 oz.) ) can stewed tomatoes, undrained
- 3 Tbsp. GREY POUPON Dijon Mustard
- 1/2 tsp. dried oregano leaves
- 1/4 tsp. ground black pepper
- 1 cup torn fresh spinach leaves
- 1/4 cup KRAFT Grated Parmesan Cheese
Method
- Cook and stir sausage and garlic in 4-qt.
- heavy saucepan on medium heat 5 min.
- or until sausage is done.
- Drain sausage; cover to keep warm.
- Add broth and water to same saucepan; bring to boil.
- Add ravioli; cook 4 to 5 min.
- or until tender.
- Stir in sausage, beans, tomatoes, mustard, oregano and pepper; cook 5 min.
- or until heated through.
- Add spinach; cook 1 min.
- or until wilted.
- Serve topped with cheese.
