Chicken Sausage, Peppers & Tomatoes with Linguine

Joan and I were introduced to the taste of chicken-feta sausage during our visit to the Bella Rose Bed & Breakfast. So when Joan found this recipe in the summer 2012 issue of Kraft Foods Food & Family, she purchased some chicken-feta sausage from Wegmans and prepared this meal for dinner.

What You Need:
1/2 lb. linguine, uncooked
1 pkg. (12 oz.) chicken-feta sausage links, cut diagonally into 1/2-inch-thick slices
 3 bell peppers (assorted colors), coarsely chopped
3 tomatoes, chopped
1/4 cup grated Parmesan cheese, divided

Make It:
Cook pasta as directed onpackage, omitting salt.
Meanwhile, cook sausage and peppers in large nonstick skillet on medium-high heat 4 to 6 min. or until sausage is heated through and peppers are crisp-tender, stirring occasionally. Stir in tomatoes; cover. Simmer on medium-low heat 5 to 6 min. or until tomatoes ares softened, stirring occasionally.
Drain pasta. Add to skillet with 2 Tbsp. cheese; mix lightly. Sprinkle with remaining cheese.

PREP 25 min.    MAKES 6 servings, about 1 1/2 cups each.