Recipe Description
Recipe Submitted By: Sharon Baygood
Ingredients:
1 Package of Turkey or chicken Sausage. (I like to use Hillshire)
3 medium size Zuchinni
1 -2 TBS red wine
1 24 ounce jar of Tomato sauce
1 24 ounce container of low sodium chicken broth
1/4 – 1/2 package of ditalini pasta
White pepper, garlic powder and onion powder to taste
Directions:
1) Slice and quarter sausage sautee in a large dutch oven or large stock pot. (You may want to use 1 tbs of olive oil to keep the meat from sticking) After the sausage is browned take it off the heat and put in a small bowl.
2) Next Cut off both ends of the zucchini. Slice and quarter the zucchini the same way you did the sausage. Cook for about 5 minutes. Then Add the 1-2 tbs of red wine. The wine and the natural juice from the zucchini will deglaze the pan.
3)Once the zucchini becomes soft and almost translucent, Pour the jar of tomato sauce in the pot. Stir. Next add the chicken broth and stir again.
4) Next add the sausage back in and the ditalini pasta. (If you want this to be more “soupy” add only 1/4 of a box. If you want this thicker and more like a “stew” add 1/2 of a box. The pasta will cook in the sauce and broth. You may need to add some more water after the pasta is cooked.)
5) Serve with some parmesan cheese on top. ENJOY!
