Pappardelle Pasta & Chicken Sausage

• 1/2 lb. pappardelle pasta, uncooked
• 2 cups broccoli florets
• 1 Tbsp. oil
• 1 lb. chicken sausage links, cut into 3/4-inch-thick slices
• 1 red pepper, cut into thin strips, halved crosswise
• 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

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

pasta, broccoli florets, oil, chicken sausage links, red pepper, chicken broth, oregano, italian, topping

Taken from www.kraftrecipes.com/recipes/pappardelle-pasta-chicken-sausage-128143.aspx (may not work)