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Pasta with Chicken Sausage, Chickpeas, & Greens Recipe


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     Pasta with Chicken Sausage, Chickpeas, & Greens

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   20

1 (13.25-ounce) box whole wheat rotini
1 tablespoon olive oil
4 cloves garlic, minced
4 links (12 ounces) cured or smoked chicken sausage links, cut into 1/3-inch rounds
1 (16-ounce) bag chopped frozen spinach, thawed and well drained
2 tablespoons soy sauce (low-sodium if preferred)
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can diced tomatoes, drained (I used the basil, garlic, oregano)
Freshly ground black pepper
1 cup grated Parmesan cheese
1 medium onion, diced

Preheat oven to 375°F. Lightly grease a 9- by 13- inch glass baking dish with olive oil. Cook pasta according to package directions in salted water. Drain and reserve.
In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion and cook until slightly translucent. Add garlic, and sauté until fragrant, 30 to 60 seconds. Add sausage and sauté until beginning to brown, about 5 minutes. Add spinach. Stir to combine and heat through. Add soy sauce. Stir to combine. Taste, adding more soy sauce if necessary. Add pasta, chickpeas, tomatoes, and pepper to taste. Stir again. Add Parmesan. Stir one last time.
Pour mixture into prepared glass dish and bake until pasta and cheese begin to brown on top, about 25 minutes. Remove and cool 5 minutes. Serve.

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