Sausage and Pasta Skillet

**Ingredients**
2¼ cups elbow macaroni, uncooked
1 14-oz. package Healthy Choice (or other low-fat) sausage
1 cup chopped onion
½ cup sliced celery
½ cup chopped green pepper
1½ teaspoons vegetable oil (or use veg. spray)

1 14½ oz. can no-salt-added, stewed tomatoes, undrained and chopped
1 teaspoon chili powder
¼ teaspoon ground pepper

½ cup Healthy Choice (or other) fat-free shredded cheddar cheese

Directions
Cook macaroni according to package directions, drain well, and set aside.

Meanwhile, cut sausage into ¼-inch thick slices. Cook sausage and veggies in oil^* or Pam in a large, deep nonstick skillet over medium heat for 8 minutes or until veggies are tender, stirring occasionally. Add macaroni, tomatoes, chili and pepper and stir will. Cook, uncovered, 4 minutes or until mixture is thoroughly heated, stirring frequently. Sprinkle cheddar shreds evenly over sausage mixture and cook, uncovered, until shreds soften, stirring occasionally. Serve immediately.

**Directions**
Cook macaroni according to package directions, drain well, and set aside.

Meanwhile, cut sausage into ¼-inch thick slices. Cook sausage and veggies in oil^* or Pam in a large, deep nonstick skillet over medium heat for 8 minutes or until veggies are tender, stirring occasionally. Add macaroni, tomatoes, chili and pepper and stir will. Cook, uncovered, 4 minutes or until mixture is thoroughly heated, stirring frequently. Sprinkle cheddar shreds evenly over sausage mixture and cook, uncovered, until shreds soften, stirring occasionally. Serve immediately.

Yields 8 1-cup servings with 12% of calories from fat.

Fat 3g
Sodium 578mg
Cholesterol 28mg
Calories 224
^*use vegetable spray to cut down on fat, cholesterol

Source: Healthy Choice Magazine, Oct-Dec 1994