Pasta Dishes : Poultry Last Updated: Aug 7th, 2009 - 10:59:20 Rotini with Chicken & Italian Sausage By Sandra Woodruff  Printer friendly page Yield: 5 servings 8 ounces whole wheat rotini or penne pasta 8 ounces turkey Italian sausage, casings removed 8 ounces boneless, skinless chicken breast, cut into bite-size pieces 2 cups sliced fresh mushrooms 1 medium-small yellow onion, cut into thin wedges 1 medium-small red bell pepper, cut into thin strips 14 1/2-ounce can diced tomatoes with roasted garlic or Italian seasonings grated Parmesan cheese (optional) 1. Cook the pasta al dente according to package directions. Drain and set aside. 2. Coat a large deep nonstick skillet with cooking spray. Add the sausage and cook over medium heat, stirring to crumble, until the sausage is about 80 percent done. Add the chicken and cook for several minutes more or until the chicken is nicely browned and no longer pink inside. Add the mushrooms, onions, and peppers; cover and cook, stirring occasionally, for several minutes or until the vegetables are tender. Add the undrained tomatoes and heat through. 3. Add the pasta to the skillet mixture and toss for a minute or two to heat through. Serve hot, topping each serving with some Parmesan cheese if desired. Nutritional Facts (per 1 3/4-cup serving)   Calories: 307    Carbohydrates: 40 g     Fiber: 6.5 g   Fat: 5.5 g    Sat. Fat: 1.6 g Cholesterol: 64 mg     Protein: 26 g   Sodium: 674 mg   Calcium: 68 mg GI rating: low Diabetic exchanges: 2 starch, 1 1/2 vegetable, 2 1/2 lean meat © Copyright 2005 by eatsmarttoday.com Top of Page