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Fusilli with Sausage, Spinach and Peppers - 8PP

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Fusilli with Sausage, Spinach and Peppers





8 PP

Servings: 4


To complement this dish, halve a garlic clove and rub it on toasted slices of Italian bread. Then lightly coat the bread with olive-oil cooking spray.









8 oz uncooked fusilli

8 oz raw turkey sausage, casings removed

10 oz chopped frozen spinach, thawed and squeezed dry

1 cup(s) canned chicken broth

7 oz canned pimento, drained and chopped

salt and pepper

1/2 tsp dried oregano




  • Cook pasta according to package instructions.
  • Meanwhile, crumble sausage into a large nonstick skillet. Cook, breaking apart with a wooden spoon, until no longer pink, about 5 minutes.
  • Add spinach, broth, red peppers, salt, pepper and oregano. Heat to serving temperature, about 3 minutes.
  • Drain fusilli, add to sausage mixture and toss to combine.

quotation-open.png Success is the sum of small efforts repeated day in and day out. quotation-close.png


Barb A

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