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Weight Watchers Fettuccine with Sausage and Arugula

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Serves | Prep Time | Cook Time


1/2 pound whole-wheat fettuccine
1/2 pound Italian turkey sausage
2 tsp EVOO (extra virgin olive oil)
1/4 pound of shiitake mushrooms, stems removed and caps sliced
1 small onion, chopped
3 garlic cloves, minced
1 (15 ounce) can cannellini (white kidney) beans, rinsed and drained
1 cup reduced sodium chicken broth
1 (5 ounce) bag baby arugula
1 tomato, diced
1/4 cup chopped fresh basil
1/4 tsp fresh ground pepper

Cook the fettuccine

Meanwhile, spray large nonstick skillet with nonstick spray ans set over medium-high heat. Add the sausage and cook until browned, stirring with a spoon to break up the peices, 3-4 minutes. Transfer to a large plate.

Heat the oil in the same skillet over medium heat. Add the mushrooms, onion and garlic; cook, stirring frequently, until golden, 7-10 minutes. Add the beans, broth argula and sausage; bring to boil. Reduce the heat and simmer, covered, until the sausage is cooked through, 3-4 minutes. Add the tomato, basil and pepper; cook just until heated through, about 2 minutes. Toss with the fetticcine and serve at once.

Pairs Well With


Prep time: 15 min

Cook time: 20 min

Serves 6, point value 6

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