This pasta, chicken sausage and collard greens dish cuts down on calories. By cooking this recipe in one pan, including the pasta, the starch thickens the liquid, making a thick, rich sauce without butter or cream.
2 teaspoons olive oil
12 ounces fully cooked sweet Italian-style chicken sausage (such as Al Fresco), cut into 1/4-inch-thick slices
1 pound cremini mushrooms, sliced
4 cups unsalted chicken stock
1/2 teaspoon kosher salt
4 cups chopped, stemmed collard greens (about 3 oz.)
10 ounces uncooked penne pasta
1 cup thinly sliced red onion (from 1 onion)
1 tablespoon thinly sliced garlic
1 tablespoon red wine vinegar
1/2 teaspoon crushed red pepper
Heat oil in a large, high-sided skillet over medium-high. Add sausage and mushrooms; cook, stirring often, until browned, about 8 minutes. Add stock and next 5 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.
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