- quick recipe of the week -

I know I've been a little MIA the past week...no good excuses other than a touch of writer's block, plus a super busy week...did ya miss me? Yup, thought so!

Today, I'm sharing a recipe from Laura at Between the Lines.

(Image credit Laura)

Laura is an Army wife and a mother to the sweetest little one-year-old blondie, named Ethan. She has a slew of interests and occupations, including but not limited to, pharmacy technician, psych major, Scentsy consultant, Avon representative, and photographer. Photography is one of her biggest passions, so, there are often a number of her great photos displayed on her blog. Recently, their family sponsored their first child. His name is Jeff, and he's from Kenya. You can read all about their amazing decision to sponsor Jeff here. It's a great story to read, and an amazing cause!

Laura's recipe sounds so good...you have gotta try it!

Pappardelle Pasta and Chicken Sausage
1/2 lb pappardelle pasta
2 cups broccoli florets
1 Tsbp oil
1 lb chicken link sausage
1 red pepper
1 cup fat free, sodium reduced chicken broth
2/3 cup half and half
1 tsp dried oregano
1 cup KRAFT Shredded Five Italian cheese
2 Tsbp shredded parmesan cheese

Cook pasta in a large pot. Add broccoli florets for the last two minutes. Meanwhile, heat the oil up in a skillet on medium heat for five minutes. Add sausage cook for five minutes, stirring occasionally. Add red peppers. Cook until peppers are crisp-tender and sausage is done.

Drain pasta mixture. Add to the skillet, along with the half and half, broth, and oregano. Cook for 3-5 minutes, stirring often, until sauce is slightly thickened. Top with shredded cheese and continue to cook 1-2 minutes until the cheese is melted. Sprinkle parmesan cheese on top.

(Image credit Laura)

Printable Recipe

Thanks Laura! Any recipe that has pasta in it is always a must try for me!