Nutrition Facts

Serving Size1
Total Fat17.5 g
Saturated Fat6 g
Sodium1,711 mg
Total Carbohydrate57.5 g
Dietary Fiber8.5 g
Protein32 g

Servings and Times


Ingredients and Preparation

Dried sun-dried tomatoes, sliced (use scissors to cut into small strips)¼ cup
Whole wheat penne (or other pasta)4 ounces
Hot Italian turkey sausage, casings removed½ pound
Olive oil2 teaspoons
Garlic cloves, thinly sliced2
Reduced sodium chicken stock½ cup
Swiss chard (about ½ pound), washed and stems removed1 bunch
Parmesan cheese, grated2 tablespoons
  1. Directions
  2. Steam sun-dried tomatoes in a small amount of boiling water for 5 minutes, or until tender.
  3. Bring a large pot of water to boil over high heat. Cook pasta al dente according to package directions, omitting salt and oil.
  4. Meanwhile, heat olive oil in a large pot or Dutch oven over medium-high heat. Add sausage and cook for 5 minutes, breaking it apart with a fork as it cooks, until evenly browned. Add garlic and cook another minute.
  5. Add chicken broth to the skillet. Stir around, scraping any brown bits off the bottom of the pan. Add the Swiss chard, cover and cook for another 2 minutes, until Swiss chard is tender.
  6. Reduce heat to low and add in sun-dried tomatoes and drained pasta. Stir to combine. Top with Parmesan cheese and serve.