Pasta With Sausage And Greens

• 3 cups uncooked fusilli (about 8 ounces short twisted spaghetti)
• 12 cups torn escarole (about 1 head)
• 1 tablespoon olive oil
• 1 (12-ounce) package basil, pine nut, and chicken sausage (such as Gerhard's), cut into 1/2-inch-thick slices
• 1 cup chopped onion
• 2 teaspoons bottled minced garlic
• 1/4 cup fat-free, less-sodium chicken broth
• 1/4 cup dry white wine
• 2 tablespoons country-style Dijon mustard
• 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
• 1 cup chopped tomato

1. Cook the fusilli in boiling water 7 minutes, omitting salt and fat. Stir in escarole, and cook for 4 minutes. Drain and set aside.
2. While fusilli is cooking, heat olive oil in a large nonstick skillet over medium-high heat. Add sausage, and saute 5 minutes. Add onion and garlic, and saute 3 minutes. Add broth and wine; bring mixture to a boil. Reduce heat, and simmer 3 minutes or until liquid almost evaporates. Stir in mustard and beans; cook 2 minutes or until thoroughly heated. Combine pasta mixture, sausage mixture, and tomato in a large bowl; toss well. Serve immediately.

fusilli, olive oil, basil, onion, garlic, chicken broth, white wine, countrystyle, cannellini beans, tomato

Taken from www.myrecipes.com/recipe/pasta-with-sausage-greens (may not work)