Egg Noodles with Sun Dried Tomatoes, Chicken Sausage and Garlic

'Tis the season to be busy. I mean jolly. Yes, I'm certain that's what I meant. If you're like me and everyone else in the world you are busier than normal right now. Yes, you still have your job, your kids' homework to do (I mean, help with) and laundry to fold but perhaps you are also hosting holiday parties, singing in your church choir Christmas program, shopping and wrapping presents and planning menus for the next two weeks of merriment. Whew! And, these people you call family (i.e. your husband and kids) still want dinner every night. They are so demanding, aren't they?

What if I told you it is possible to make a pasta dish in which the pasta is cooked right there in the sauce? A delicious one pot wonder with tart sun dried tomatoes, smoky chicken sausage and minced garlic with egg noodles cooked in a sauce made with chicken broth and fat free half and half. Wonders never cease, my friends. I have seen a lot of these types of recipes around lately and I admit, I've been skeptical. I mean, pasta needs to be cooked in a BIG pot of boiling water right? Wrong! This recipe works, it tastes great, it makes a ton (can you say lunch the next day?) and it's on the table in less than 30 minutes. I know that's good at any time of the year but especially great when you are hastily getting everyone out the door for the school Christmas program. And, on a night like that, dinner being a little less complicated and a little more comforting is a good thing. Don't let the holidays pass you by because you are stressed about dinner. Enjoy time with your family and friends and cook in one pot. You can save complicated for later.

Egg Noodles with Sun Dried Tomatoes, Chicken Sausage and Garlic (adapted from bunsinmyoven.com)

1 T. olive oil
24 oz. fully cooked smoked chicken sausage, sliced into coins
1 yellow onion, diced
3 cloves garlic, minced
5 oz. julienned sun dried tomatoes (not in oil)
16 oz. egg noodles
4 c. low sodium chicken broth
1/2 c. water
1 c. fat free half and half
1 c. shredded swiss cheese
4 T. parsley, chopped

Heat the olive oil in a large dutch oven over medium heat then add the sausage and onion to the pan and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for 1 minute more. Add the sun dried tomatoes, egg noodles, chicken broth, water, and half and half to the pan and stir to combine. Bring to a boil over medium heat. Once boiling, reduce the heat to medium low, stir and cover the pot. Continue cooking for 12 minutes. Remove from the heat, add the cheese and parsley and stir. Cover the pot and let sit for 5 minutes before serving.

10 servings (440 calories each serving) according to my calculator on loseit.com