|Penne with Chicken Sausage and Roasted Tomatoes|
Penne with Chicken Sausage and Roasted Tomatoes
12oz pkg. fully cooked chicken sausage (I used Meijer Sundried Tomato with Basil and Mozzarella)
6oz whole grain penne (I used Barilla)
10oz grape or cherry tomatoes, halved
6 cloves garlic, sliced very thin (or more, if you dare)
1 T extra virgin olive oil
coarse salt and fresh ground black pepper
Halve the tomatoes and toss them with the olive oil, garlic, and a generous amount of salt and pepper in a small baking dish. Roast in the oven at 45o degrees F while you prepare the rest of the meal. Prepare the pasta, reserving 1/2 cup of the cooking water before you drain it. While the pasta is cooking, brown the sausages in a large non-stick skillet. When browned to your liking, remove to a cutting board and slice thinly. Add the reserved water to the skillet and use a wooded spoon to loosen any brown bits. Return the sausage slices to the pan along with the drained pasta. Remove the tomatoes from the oven and give a good stir, pressing with a spoon to relwase more juices. Add to the pan with the sausage and pasta, tossing to coat the pasta with the "sauce."
WW PointsPlus Value: Serves 3 at 9 points per serving.