Ingredients:

•  2 -1/2 cups orecchiette pasta, uncooked
•  1 pkg (9 oz.) fully-cooked chicken sausage links, cut crosswise into 1/2-inch-thick slices
•  2 cloves garlic, minced
•  4 cups coarsely chopped escarole
•  1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

Directions:

COOK pasta as directed on package, omitting salt. Drain, reserving 1/2 cup cooking water.

COOK sausage in large nonstick skillet on medium heat 5 to 7 min. or until heated through and evenly browned, stirring frequently and adding garlic for the last minute.

ADD pasta, reserved cooking water, escarole and dressing; cook and stir 1 to 2 min. or mixture is heated through and escarole just begins to wilt.

Note: You will need about 1/2 bunch escarole to get the 4 cups chopped escarole needed to prepare this recipe.