½ lb. uncooked pasta
2/3 c. Kikkoman Sweet & Sour Sauce
1 T. packed brown sugar
2 T. apple juice
1 lb. lower fat, mild Italian sausage, cut diagonally in ½-inch slices
1 small red bell pepper, cut in 1-inch pieces
1 small green bell pepper, cut in 1-inch pieces
1 large clove garlic, minced (I use garlic powder)
Cook pasta according to package directions; drain and keep warm. Meanwhile, blend sweet and sour sauce, brown sugar and apple juice; set aside. Cook sausage in hot, large skillet over medium heat, 12 minutes, or until no longer pink in center and juices run clear, turning pieces over occasionally. (If using fully cooked sausage, simply heat through or lightly brown until hot.) Remove sausage. Add peppers and garlic to same skillet; cook and stir about 2 minutes, or until peppers are tender, yet crisp. Stir in sausage, pasta, and sweet & sour sauce mixture and cook just until ingredients are coated with sauce and heated through.
2/3 c. Kikkoman Sweet & Sour Sauce
1 T. packed brown sugar
2 T. apple juice
1 lb. lower fat, mild Italian sausage, cut diagonally in ½-inch slices
1 small red bell pepper, cut in 1-inch pieces
1 small green bell pepper, cut in 1-inch pieces
1 large clove garlic, minced (I use garlic powder)
Cook pasta according to package directions; drain and keep warm. Meanwhile, blend sweet and sour sauce, brown sugar and apple juice; set aside. Cook sausage in hot, large skillet over medium heat, 12 minutes, or until no longer pink in center and juices run clear, turning pieces over occasionally. (If using fully cooked sausage, simply heat through or lightly brown until hot.) Remove sausage. Add peppers and garlic to same skillet; cook and stir about 2 minutes, or until peppers are tender, yet crisp. Stir in sausage, pasta, and sweet & sour sauce mixture and cook just until ingredients are coated with sauce and heated through.
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