Rating: 4 stars
29 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

This one pan dinner is ready in just 20 minutes. Not a fan of mustard greens? Try adding baby kale leaves.

Recipe by Chadwich Boyd
Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a 12-inch cast-iron skillet over medium-high heat for 1 to 2 minutes. Add fennel seeds; heat 1 minute or until toasted. Add the olive oil; heat 1 minute. Add sausage and red pepper. Cook 8 to 10 minutes or until browned, stirring to break up pieces. Using a slotted spoon, transfer sausage to a bowl, reserving drippings in the skillet.

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  • Add the chicken broth and pasta to skillet. Stir to scrape up browned bits from bottom of the skillet. Bring to boiling; reduce heat. Cook, uncovered, about 15 minutes or until pasta is tender, stirring occasionally. Add cooked sausage and mustard greens. Cook 1 minute more or until greens are wilted. Add lemon juice. Top with Parmesan and additional crushed red pepper.

Nutrition Facts

544 calories; fat 30g; cholesterol 59mg; saturated fat 9g; carbohydrates 48g; mono fat 14g; poly fat 4g; insoluble fiber 3g; sugars 3g; protein 21g; vitamin a 896.1IU; vitamin c 23.9mg; thiamin 0.5mg; riboflavin 0.2mg; niacin equivalents 3.8mg; vitamin b6 0.3mg; folate 15.4mcg; vitamin b12 0.8mcg; sodium 957mg; potassium 489mg; calcium 92mg; iron 2mg.
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