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Penne With Sausage & Peppers


2 tsp olive oil
1 lb turkey Italian sausage, cut in 1-inch pieces
12 oz penne pasta
1/2 lb mushrooms, quartered
1 red or green pepper cut in pieces
1 small onion in thin wedges
1 large clove garlic minced
1 can (10 oz) low sodium chicken broth
1 can (15 oz) diced tomatoes in juice
1/4 tsp salt
1 Tbs cornstarch
1/4 cup minced parsley

Cook sausage in oil till thoroughly cooked through. Remove and keep warm on a plate. Add mushrooms to the skillet with pepper, garlic, onion, & cook till softened. Add broth, tomatoes with juice, salt, & reserved sausage. Cook 4 minutes. Combine cornstarch with 1 Tbs water and add to skillet and cook till sauce thickens slightly--about 1 minute. Cook and drain pasta. Combine with sauce and parsley.

Yield: 4 Servings

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