Ingredients

• 1 pound mild Italian sausage or kielbasa
• 1 small onion, finely chopped
• 1 red or yellow bell pepper, finely chopped
• 2 cups chopped kale, stems removed
• 1/2 teaspoon garlic powder
• 1 (14 oz) can diced tomatoes
• 8 oz whole wheat penne pasta
• 3 cups water
• 2 oz reduced fat cream cheese
• 1/4 teaspoon black pepper 

Instructions

1. In a large saucepan, add sausage and cook until browned and reaches 160°F.  Remove cooked sausage to a plate.
2. Add onion and kale to the pan and cook for about 5 minutes until soft. Note: If very little fat remains in the pan from cooked sausage or kielbasa, add 1 tablespoon of oil.
3. Add chopped pepper and cook 2 minutes.
4. Add garlic powder, diced tomatoes, pasta, water, and sausage to the pan. Bring to a boil, then reduce to a simmer.
5. Simmer for 15-18 minutes, stirring occasionally, until pasta is tender and sauce is thickened.
6. Remove pan from the heat. Stir in cream cheese and add black pepper.
7. Refrigerate leftovers in an airtight container within 2 hours.

Nutrition Information

400 Calories│20g Fat (8g Saturated)│36g Carbohydrates│0g Added Sugar│19g Protein│630mg Sodium│6g Fiber