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One Dish Meal
Whole Wheat Rotini With Spicy Turkey Sausage and Mustard Greens
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(14 ounce) can fat-free low-sodium chicken broth, divided
(13 1/2 ounce) package uncooked whole wheat rotini (corkscrew pasta)
(about 1 large)
lb hot Italian turkey sausage
ounces bagged prewashed cut mustard greens
cup grated fresh
pecorino romano cheese
fresh ground black pepper
Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes).
Remove from heat.
Combine water and remaining broth in a large Dutch oven.
Bring to a boil over high heat; stir in pasta.
Cook, uncovered, 10 minutes or until al dente.
Drain well; place pasta in a large bowl.
Heat a Dutch oven over medium heat.
Coat pan with cooking spray.
Add onion; cook 4 minutes or until tender, stirring occasionally.
Add garlic; cook 1 minute, stirring constantly.
Remove casings from sausage.
Add sausage to pan; cook 6 minutes or until browned, stirring to crumble.
Stir in greens; cook 2 minutes or until greens wilt.
Add reduced broth, half-and-half, and cheese.
Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper.
Toss well to combine.
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