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One-Pan Pasta with Chicken Sausage, Mushrooms, and Collards Recipe

One-Pan Pasta with Chicken Sausage, Mushrooms, and Collards
Greg DuPree
Active
23 Minutes
Total
28 Minutes

Yield

Serves 4 (serving size: 1 1/2 cups)

This brilliant pasta dish cuts down on calories and clean up time in the kitchen. By cooking the entire recipe in one pan—including the noodles—the pasta starch thickens the cooking liquid, making a thick, rich sauce without butter or cream. Be sure to use a large, high-sided skillet so you can easily simmer and stir the pasta. We paired our pasta with chicken sausage, mushrooms, red onion, and collard greens, but you can substitute other types of sausage and vegetables. You can also use different shapes of dried pasta such as ziti, fusilli, or even linguine. (Skip the thin spaghetti or angel hair pasta, a thicker noodle works best here.) The whole dish comes together in less than 30 minutes and only needs a sprinkling of crushed red pepper flakes or a little grated Parmesan on top. If that wasn’t enough to inspire you to try this dish, we’ll give you yet another reason: The recipe (as written) is less than 500 calories a serving, so you can enjoy a hearty pasta dinner and still feel healthy. You can sub kale, turnip greens, spinach, or other leafy greens for the collards.

Ingredients

  • 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

How to Make

  • 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.