fillin g favorites
School’s
back
in session and schedules are
packed.
Stay on track with
quick weeknight
meals.
by MADISON MAYBERRY photos ANDY LYONS recipes and food styling JILL LUST
EVERYDAY
EASY
fo o d
PASTA STACKUP WITH CHICKEN SAUSAGE
6
lasagna noodles
i
cup dried tomato halves (not oil packed),
coarsely chopped
6
cloves garlic, minced
1
lb. fully cooked chicken sausage links
2
Tbsp. olive oil
i
5-oz. bag baby spinach
Shaved Parmesan (optional)
1. Cook lasagna noodles according to package directions.
2
. Place dried tomatoes and garlic in a bowl; carefully add 1 cup boiling pasta
water; set aside.
3
. Cut sausage in half lengthwise and slice in large pieces. In 12-inch skillet
cook sausage in hot oil over medium-high heat until lightly browned and
heated through, turning occasionally. Add tomato mixture. Cook,
uncovered, 2 minutes. Stir in spinach,
V
2
tsp.
salt
and
V
2
tsp.
black pepper.
Cover and remove from heat.
4
. Cut cooked lasagna noodles in half. To serve, layer noodles and sausage
mixture onto individual plates. Pass Parmesan,
s e r v e s 4.
EACH SERVING
430 cal, 19 gfat, 97mgcho\, 1,074 mg sodium, 36 gcarbo, 4 gfiber,
30 g pro.
BETTER HOMES AND GARDENS SEPTEMBER 2010
1 9 3
