8 oz. Fusilli pasta
1/2 lb. Italian turkey sausage, casings removed
1 (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 c. chicken broth
1 (7 oz.) jar roasted red peppers, drained and chopped
pinch of basil
salt and pepper

Cook pasta, meanwhile crumble sausage into a large nonstick skillet. Cook, breaking apart with a wooden spoon until no longer pink. Add the spinach, red peppers, basil, salt and pepper. Heat to serving temperature about 3 minutes. Drain fusilli, add to sausage mixture and toss to combine. serve with garlic bread.