Chicken Sausage Pappardelle Pasta

Ingredients

• 2 cups broccoli florets 
• 1 lb chicken sausage links cut into 3/4-inch-thick slices
• 1 cup chicken broth fat-free reduced-sodium
• 0.7 cup half-and-half 
• 1 cup italian* five cheese shredded with a touch of philadelphia kraft
• 1 Tbsp oil 
• 1 tsp oregano leaves dried
• 0.5 lb pappardelle pasta uncooked
• 1  bell pepper red halved cut into thin strips, crosswise
• 2 Tbsp reduced fat topping parmesan style grated kraft

Equipment

• frying pan
• sauce pan

Directions

1. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
2. Meanwhile, heat oil in large skillet on medium-high heat.
3. Add sausage; cook on medium heat 5 min., stirring occasionally.
4. Add peppers; cook and stir 5 min. or until peppers are crisp-tender and sausage is done.
5. Drain pasta mixture.
6. Add to skillet along with broth, half-and-half and oregano; cook and stir 3 to 5 min. or until sauce is slightly thickened. Top with shredded cheese; cook 1 to 2 min. or until cheese is melted.
7. Sprinkle with Parmesan.