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Prep 10min
Total25min
Servings6
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Ingredients
8
ounces uncooked regular or whole wheat spaghetti
12
ounces Italian turkey sausage links, thinly sliced
1/2
teaspoon fennel seed
2
cloves garlic, minced
1
box (9 ounces) frozen sugar snap peas, thawed
2
cups sliced fresh mushrooms (about 5 ounces)
1/3
cup Progresso™ chicken broth (from 32 oz carton)
5
roma (plum) tomatoes, chopped
4
medium green onions, cut into 1-inch pieces
1/3
cup chopped fresh parsley
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Steps
1
Cook spaghetti as directed on package in 4-quart Dutch oven or saucepan; drain and return to Dutch oven.
2
Meanwhile, cook sausage, fennel and garlic in 10-inch nonstick skillet over medium heat, stirring frequently, until sausage is no longer pink in center; drain. Remove sausage from skillet.
3
Place sugar snap peas, mushrooms and broth in skillet. Heat to boiling; reduce heat to medium-low. Simmer uncovered 3 to 4 minutes, stirring frequently. Stir in tomatoes and green onions; cook over medium heat, stirring frequently, about 2 minutes. Add sausage and parsley; cook 1 minute longer or until hot.
4
Add sausage mixture to spaghetti in Dutch oven; toss gently to mix.
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Becoming a food label reader and really keeping track of what you eat can make a difference. There are now many tasty lower-fat products. Instead of buying regular smoked sausage with 17 grams of fat per serving, you can get smoked turkey sausage with 3 grams of fat per serving.
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