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