Buffalo Chicken-Sausage Penne

• 12 ounces, weight Whole Wheat Penne
• 1 Tablespoon Olive Oil
• 1 whole Red Bell Pepper, Seeded And Chopped
• 1 cup Celery, Chopped
• 1 whole Red Onion, Chopped
• 1 clove Garlic, Minced
• 16 ounces, weight Al Fresco Precooked Buffalo-chicken Sausage (4 Links), Sliced
• 1/4 cups Fresh Parsley, Chopped
• 6 ounces, fluid Non-fat Plain Greek Yogurt
• 1 Tablespoon Dry Ranch Seasoning
• 3 Tablespoons Frank's Hot Sauce
• 4 ounces, weight Reduced-fat Blue Cheese Crumbles
• 2 Tablespoons Fat Free Sour Cream
• 1 Tablespoon Skim Milk

1. Combine all of the sauce ingredients in a small bowl, stir and set aside.
2. Cook pasta according to the directions on the box.
3. While the pasta is cooking heat the olive oil over medium-high heat in a medium sized pan.
4. Add the pepper, celery and onions and saute for about 8 minutes, or until tender.
5. Add the garlic and cook for 1-2 minutes.
6. Add the chicken-sausage and stir until heated through.
7. Remove from heat and set aside.
8. Rinse cooked pasta and toss together with the sauteed vegetable and sausage mixture in a large bowl.
9. Add the parsley and some salt and pepper.
10. Stir the sauce into the pasta mixture until combined.
11. Serve warm and enjoy!

olive oil, red bell pepper, celery, red onion, clove garlic, buffalo, fresh parsley, fluid non, crumbles, sour cream, milk

Taken from tastykitchen.com/recipes/main-courses/buffalo-chicken-sausage-penne/ (may not work)