• Cooking Time:
  • Servings:
  • Preparation Time:


Cooking Light, MARCH 1998


  • Cooking spray
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1 garlic clove, minced
  • 1 teaspoon Cajun seasoning
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can diced tomatoes and green chiles, undrained
  • 3 ounces turkey kielbasa, halved lengthwise and thinly sliced
  • 7 cups hot cooked penne (about 3 cups uncooked tube-shaped pasta)
  • 1/2 cup (2 ounces) preshredded 4-cheese Mexican recipe blend cheese (such as Sargento)


  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, bell pepper, and garlic; saute 5 minutes. Add seasoning; saute 1 minute. Add beans, tomatoes, and kielbasa; bring to a boil. Reduce heat; simmer 10 minutes or until thick. Combine bean mixture and pasta in a large bowl. Top with cheese.
  • Yield: 8 servings (serving size: 1 cup)
  • CALORIES 263 (15% from fat); FAT 4.3g (sat 2.1g,mono 0.9g,poly 0.6g); PROTEIN 11.7g; CHOLESTEROL 12mg; CALCIUM 86mg; SODIUM 419mg; FIBER 3.8g; IRON 3.7mg; CARBOHYDRATE 43.9g

Categories: Main Dish  Poultry 
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