15 minutes
4 servings
2 tsp. olive oil
12 oz. fully cooked sweet Italian chicken sausage, cut into 1/4 inch slices
1 lb.mushrooms, sliced
1/2 cup red pepper,diced
4 cups chicken broth or stock (if using unsalted, add 1/2 tsp. salt)
4 cups chopped,stemmed kale (spinach or collard greens would work, too)
10 oz. uncooked penne pasta (may use gluten free)
1 cup thinly sliced onion
1 Tbsp. thinly sliced garlic
1 Tbsp. red wine vinegar
1/2 tsp. crushed red pepper, optional
Heat oil in a large,skillet over medium-high. Add sausage, mushrooms and red peppers; cook,stirring often, until browned, about 8 minutes. Add broth and next four ingredients; bring to a boil. Cook, stirring constantly, until pasta is al dente and liquid is mostly absorbed, about 15 minutes. Stir in vinegar, and sprinkle with crushed red pepper if desired.