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

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Rather than boiling the noodles in a separate pot, we cooked them with the chicken stock and other ingredients. The starch from the pasta thickens the broth, making a surprisingly rich sauce without butter or cream

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

Active Time : 23 Mins -Total Time : 28 Mins - Yield : Serves 4 (serving size: 1 1/2 cups)

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 ounce 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 It

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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