This diabetic sausage pasta is a hit at my house. With sausage, mushrooms, tomato sauce, and bow tie pasta... I can't seem to go wrong. I will usually double this recipe so that I have enough for a second night.
1 can reduced-fat condensed tomato soup, (10 3/4 oz)
1/4 cup fat-free (skim) milk
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 tsp dried Italian seasoning
1 cup sliced mushrooms
1/2 tsp salt, (optional)
1 package reduced-fat smoked turkey sausage - (7 oz), cut 1/8" slices
4 cups cooked bow tie pasta
1. Combine soup and milk in small bowl; mix well and set aside.
2. Spray large nonstick skillet with nonstick cooking spray; heat over medium-high heat until hot. Add onion, pepper, garlic and Italian seasoning; cook and stir until onion and peppers are tender.
3. Add mushrooms and salt; cook and stir 2 to 3 minutes. Add sausage; mix well. Reduce heat; cover and simmer an additional 2 minutes. Add pasta; toss until coated with sauce.
This recipe yields 6 servings.
Exchanges Per Serving: 1 Starch, 1 Meat, 3 Vegetable.
Nutrition Facts: Calories 203; Calories from Fat 11%; Total Fat 3g; Saturated Fat 1g; Protein 10g; Carbohydrates 36g; Cholesterol 15mg; Sodium 486mg; Dietary Fiber 3g.
Source:"Diabetic Cooking at http://www.diabeticcooking.com"S(Formatted for MC6):"08-21-2002 by Joe Comiskey - email@example.com"Copyright:"© Publications International Ltd, 2002" Servings: 6