Ingredients
2-1/4 cups uncooked whole wheat penne pasta1 pound Italian turkey sausage links, casings removed1 medium red onion, chopped1 medium green pepper, chopped1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained1 can (14-1/2 ounces) reduced-sodium chicken broth2 garlic cloves, minced2 teaspoons dried tarragon2 teaspoons dried basil1/4 teaspoon cayenne pepper1/4 cup all-purpose flour1/2 cup fat-free milk1/2 cup shredded reduced-fat cheddar cheese1/4 cup grated Parmesan cheese
Preparation
Cook pasta according to package directions. Meanwhile, crumble sausage into a large nonstick skillet coated with cooking spray. Add onion and green pepper; cook and stir over medium heat until meat is no longer pink. Drain. Stir in the tomatoes, broth, garlic, tarragon, basil and cayenne.
In a small bowl, combine flour and milk until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir in cheddar cheese until melted. Drain pasta; toss with sausage mixture. Sprinkle each serving with 2 teaspoons Parmesan cheese.
