Sausage - Spicy Sausage Pasta and Greens

One of the best dishes I have made so far is the Spicy Sausage Pasta and Greens recipe. I found this recipe on BHG. Surprised? Of course you aren't! Because you know that I love their recipes. 

Here it is, the Spicy Sausage Pasta and Greens recipe by BHG!

http://www.bhg.com/recipe/spicy-chicken-sausage-pasta-and-greens-/

Ingredients

• 8 ounces medium shell pasta (3 cups)
• 1 bunch Broccolini, cut into 1-inch pieces (3 cups)
• 2 tablespoons olive oil
• 1 12 ounce package fully cooked spicy chicken sausage links, cut into 1/2-inch-thick slices
• 1 small onion, coarsely chopped
• 3 cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 cups arugula
• 1/4 cup snipped fresh dill
• 1/4 cup grated Parmesan cheese
•   Olive oil (optional)
•   Crushed red pepper (optional)

Directions

1. In a Dutch oven cook pasta according to package directions, adding the Broccolini for the last 4 minutes of cooking time. Drain; rinse with cold water and drain again. Set aside.
2. In a 12-inch skillet, heat oil over medium-high heat. Add chicken sausage, onion, and garlic. Cook, turning occasionally, until sausage is browned, about 3 minutes. Add pasta mixture, chicken broth, salt and pepper. Heat through. Add arugula and dill. Remove from heat; toss to wilt greens.
3. Divide among shallow bowls. Sprinkle each serving with Parmesan cheese. Drizzle with a little olive oil and sprinkle with crushed red pepper, if desired.

Nutrition Facts (Spicy Chicken Sausage Pasta and Greens )

432 kcal cal.; 13 g Fat, total; 69 mg chol.; 4 g sat. fat; 52 g carb.; 3 g Monosaturated fat; 1 g Polyunsaturated fat; 4 g fiber; 5 g sugar; 28 g pro.; 64 mg vit. C; 832 IU vit. A; 0 mg Riboflavin; 1 mg Thiamin; 0 mg Pyridoxine (Vit. B6); 5 mg Niacin; 189 µg Folate; 0 g Trans fatty acid; 4 mg iron; 0 Mark as Free Exchange; 460 mg Potassium; 122 mg calcium; 0 µg Cobalamin (Vit. B12); 847 mg sodium

Percent Daily Values are based on a 2,000 calorie diet

To be clear, I didn't use chicken sausage. I looked for the spiciest sausage I could find because around my house, the spicier the better. If it makes you cry, then it is good! 

Another change I made was using spinach instead of arugula. The store was out of arugula and I had spinach left from another meal, so instead of wasting it, I used it in this dish. 

And obviously, I didn't use a dutch oven to cook the pasta, I just used a pot. I don't have fancy pancy pots and pans yet, so I always make good with what I have. 

This recipe says it makes for 4 servings (4 people) and it does, maybe even a little bit extra. I enjoyed 2 small servings of this as well as had some for leftovers the next day. 

This dish is full of flavor, easy to make, and will forever remain on the meal plan at least once a month. We both enjoyed this and recommend trying this at least once.