Ingredients:
8 oz dry Banza brand pasta (I used Penne)
1 package Al Fresco brand chicken sausage
1 package frozen peppers and onions
1 14.5 oz can diced tomatoes
1 tsp garlic
1 tsp Italian seasoning
Salt and pepper
Directions:
Add 8 cups of water to a large pot and put on the stove on high heat to boil
While waiting for the water to boil, dice the sausage. Heat a non-stick skillet over medium high heat and add the sausage. Saute until browned on all sides, then move to a plate
Add the garlic and peppers and onions to the skillet. Salt and pepper to taste (be careful with the salt as the sausage will add a lot of sodium. Saute for 5 minutes
When the water starts to boil, add the pasta and turn the heat down to a simmer. Cook for 7-9 minutes or until done
Add the tomatoes, sausage, and Italian seasoning to the skillet with the peppers and onions. Turn the heat down to a simmer and let cook for 10 minutes
Drain the pasta, then toss with the sauce
Divide into 4 even portions, putting each in Tupperware. Refrigerate for up to 5 days
Macros:
Protein- 25g
Fat- 10g
Carbs- 45g