Chorizo-Mussel Noodle Bowl

• 6 ounces uncooked linguine
• Cooking spray
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 4 ounces Spanish chorizo sausage or turkey kielbasa, cut into (1/2-inch-thick) slices
• 3 garlic cloves, minced
• 1/4 teaspoon saffron threads, crushed
• 2 cups chopped plum tomatoes
• 1/2 cup dry white wine
• 1/4 teaspoon freshly ground black pepper
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 pounds mussels, scrubbed and debearded (about 60 mussels)
• 1/3 cup chopped fresh parsley

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, sausage, and garlic to pan; saute 3 minutes. Add the saffron, and saute 4 minutes or until sausage is browned. Stir in tomatoes; cook 2 minutes. Add wine, black pepper, and broth; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Remove from heat; discard any unopened shells. Stir in parsley. Serve mussel mixture over pasta.

linguine, cooking spray, onion, green bell pepper, spanish chorizo sausage, garlic, saffron threads, tomatoes, white wine, freshly ground black pepper, chicken broth, mussels, parsley

Taken from www.myrecipes.com/recipe/chorizo-mussel-noodle-bowl (may not work)