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


Ingredient Checklist


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.

  • 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; 30 g total fat; 9 g saturated fat; 4 g polyunsaturated fat; 14 g monounsaturated fat; 59 mg cholesterol; 957 mg sodium. 489 mg potassium; 48 g carbohydrates; 3 g fiber; 3 g sugar; 21 g protein; 0 g trans fatty acid; 896 IU vitamin a; 24 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 15 mcg folate; 1 mcg vitamin b12; 92 mg calcium; 2 mg iron;

Reviews (4)

33 Ratings
  • 5 star values: 16
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
Delicious. Seasoned perfectly from the broth and sausage. The extra fennel and red pepper flakes are exactly the right touch.
Rating: 4 stars
I used 2 cups of vegetable broth & 2 cups of chicken broth when I made this. It is what we call a "keeper".
Rating: 4 stars
My mistake. I meant 5 stars. My husband liked it so well that he raided the refrigerator at 0230 to finish the leftovers. Truly fast, easy and met all the "comfort food" criteria.
Rating: 4 stars
Pros: very delicious, quick, one pot meal, easy Cons: n/a