A Cooking Light recipe, so good!  I should have doubled it so there would be more leftovers!

12 oz Sante Fe chicken sausage, halved lengthwise and sliced (such as Amy’s) (I used 14 oz of turkey sausage)

3 cups fat free, less sodium chicken broth (I used two 14 oz cans of chicken broth)

1/2 cup uncooked small seashell pasta (I used elbow macaroni)

2 cups coarsely chopped zucchini (about 2 small zucchini)

1 (14.5 oz) can stewed tomatoes, undrained

1 teaspoon dried basil

1 teaspoon dried oregano

1 (15 oz) can kidney beans, drained and rinsed

1/3 cup (about 1 1/2 oz) shredded Asiago cheese (forgot all about the cheese!)

Heat a large saucepan over high heat.  Add sausage; cook 2 minutes, stirring constantly.  Add broth and pasta; bring to a boil.  Cover, reduce heat and simmer 4 minutes.  Add zucchini and tomatoes; bring to a boil.  Cover, reduce heat and simmer 2 minutes.  Stir in basil, oregano and beans; cover and simmer 3 minutes or until pasta and zucchini are tender.  Sprinkle with cheese.

Yield 5 servings, 1 serving = 1 1/3 cups and about 319 calories

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