Sausage and Parmesan Penne Pasta

This pasta is made with a flour and butter roux, fat-free half-and-half and parmesan cheese. It also contains turkey sausage, mushrooms, and peppers.

Ingredients:

• 14 oz. pkg smoked turkey sausage (may use diced chicken breast instead)
• 1 lg. bell pepper, thinly sliced
• 1 (8 oz.) pkg portabella mushrooms, rinsed and sliced
• 1 Tbsp. minced garlic
• 1 cup reduced-fat parmesan cheese (finely shredded is best)
• 3 cup fat-free Half & Half
• 1 Tbsp. flour
• 2 Tbsp. butter (or I Can't Believe It's Not Butter)
• 2 Tbsp. Extra Virgin Olive Oil
• Penne pasta (cooked al dente and drained)
• 1 Tbsp. Creole Seasoning (Tony Chachere's Original)

Directions:

In a large saucepan, pour in olive oil and saute sausage, bell pepper, mushrooms, and garlic until sausage is cooked thoroughly. Drain. Place the meat and vegetables in a large bowl and put aside. In the saucepan melt butter and add flour, browning flour to make a roux. Slowly add in half & half, beating briskly with a whisk continuously. Add seasoning and parmesan to the sauce, mixing until cheese is completely melted. Add meat and vegetables to the sauce and mix thoroughly. Serve immediately over hot penne pasta.

Number of Servings: 8

Notes from the Cook: This is a simple healthy recipe that has been a favorite in my family. Even the children have enjoyed this spicy dish.