Pappardelle Pasta & Chicken Sausage

Pappardelle Pasta & Chicken Sausage

From Kraft Magazine's website

prep: 30 min
total: 30 min
servings: 4 servings

What You Need
½ lb.  pappardelle pasta, uncooked
2 cups  broccoli florets
1 Tbsp.  oil
1  lb.  chicken sausage links, cut into 3/4-inch-thick slices
1   red pepper, cut into thin strips, halved crosswise
1  cup  fat-free reduced-sodium chicken broth
2/3  cup  half-and-half
1  tsp.  dried oregano leaves
1 cup  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
2  Tbsp.  KRAFT Reduced Fat Parmesan Style Grated Topping

Make It

COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.

MEANWHILE, heat oil in large skillet on medium-high heat. Add sausage; cook on medium heat 5 min, stirring occasionally. Add peppers; cook and stir 5 min. or until peppers are crisp-tender and sausage is done.

DRAIN pasta mixture. Add to skillet along with broth, half-and-half and oregano; cook and stir 3 to 5 min. or until sauce is slightly thickened. Top with shredded cheese; cook 1 to 2 min. or until cheese is melted. Sprinkle with Parmesan.

Kraft Kitchens Tips:
Special Extra: For more spice, cook sausage with 1/8 tsp. crushed red pepper.

How to Halve Recipe: This recipe can be easily prepared as a two-serving recipe by cutting all ingredients in half.

Note:  While the flavor and consistency of this delicious sauce is best when prepared with half-and-half or whipping cream, it can also be prepared with milk.