Low-Fat Chicken Sausage Veggie Pasta

• 1/4 (16 ounce) package whole wheat rotini pasta (such as Barilla(R))
• 1 teaspoon vegetable oil, or as needed
• 3 links chicken sausage links (such as Al Fresco(R))
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 onion, diced
• 1 pinch salt
• 1 medium jalapeno, chopped
• 1 tablespoon minced garlic
• 1 (14.5 ounce) can fire-roasted diced tomatoes (such as Hunt's(R))

1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. Heat oil in a skillet over medium-high heat. Saute sausage in the skillet until nearly cooked through, about 3 minutes. Add bell peppers, onion, and salt; cook about 3 minutes more. Add jalapeno and garlic, stirring constantly. Add tomatoes and cooked pasta; cook and stir until heated through, about 5 minutes more.

whole wheat rotini pasta, vegetable oil, chicken sausage, red bell pepper, yellow bell pepper, onion, salt, garlic, tomatoes

Taken from www.allrecipes.com/recipe/266529/low-fat-chicken-sausage-veggie-pasta/ (may not work)