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Sausage and Pasta Skillet

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

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