Linguine Pasta & Chicken Sausage

Wednesday nights meal was also adapted from Kraft Food and Family magazine's recipe for pappardelle pasta & chicken sausage.  I had a hard time finding pappardelle pasta in the grocery store, so I chose to use linguine instead, and it was still delicious. This is a very simple recipe, tastes great, and is very healthy!  I'm still working on taking good pictures of the food I am making.  Enjoy!

Linguine Pasta & Chicken Sausage

servings: 6

prep and cook time: 30 minutes

Ingredients:

1 lb. linguine pasta, uncooked

2 cups  broccoli florets

1 Tbsp. oil

20 oz.  chicken sausage links, cut into 3/4-inch-thick slices

1 red pepper, diced

1 cup  fat-free reduced-sodium chicken broth

2/3 cup half-and-half

1 tsp.  dried oregano leaves

1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

2 Tbsp.  KRAFT Reduced Fat Parmesan Style Grated Topping

Directions

COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
MEANWHILE, heat oil in large skillet on medium-high heat. Add sausage; cook on medium heat 5 min., stirring occasionally. Add peppers; cook and stir 5 min. or until peppers are crisp-tender and sausage is done.
DRAIN pasta mixture. Add to skillet along with broth, half-and-half and oregano; cook and stir 3 to 5 min. or until sauce is slightly thickened. Top with shredded cheese; cook 1 to 2 min. or until cheese is melted. Sprinkle with Parmesan.