Chicken Sausage Penne with Dandelion Greens
Dandelion greens pack a tasty, bitter punch that is best paired with other bold ingredients that
can stand up to its flavor, such as the sharp Parmesan and flavorful sausage in this quick pasta.
The leaves mellow as they cook, so hold back some fresh ones to toss in at the end of cooking for
an extra kick. Serve with lemon wedges and red pepper flakes.
Chicken sausage penne recipe
Photo by Brandon Barre
- 4Servings
Ingredients
- 8 oz whole-grain penne (TRY: Jovial 100% Organic Einkorn Whole-Grain Penne Rigate)
- 2 tsp olive oil
- 8 oz all-natural mild Italian chicken sausage, no added nitrites or nitrates, casings removed
- 5 cups dandelion greens, chopped, divided
- 1 large clove garlic, thinly sliced
- 1/4 tsp ground black pepper
- Pinch sea salt
- 3 tbsp heavy whipping cream (35%)
- 5 tbsp grated Parmesan cheese
Preparation
- Cook pasta al dente according to package directions. Reserve ½ cup cooking liquid before draining.
- Meanwhile, in a large sauté pan, heat oil on medium. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, about 3 minutes. Add 4 cups dandelion greens, garlic, pepper and salt and sauté, stirring often, until greens are wilted, about 2 minutes.
- Reduce heat to low and stir in cream, scraping up browned bits from bottom of pan with a wooden spoon. Add pasta, reserved cooking liquid, cheese and remaining 1 cup dandelion greens and stir to combine.
Nutrition Information
- Serving Size: 1 1/3 cups
- Calories: 396
- Carbohydrate Content: 50 g
- Cholesterol Content: 68 mg
- Fat Content: 13.5 g
- Fiber Content: 7.5 g
- Protein Content: 22 g
- Saturated Fat Content: 5.5 g
- Sodium Content: 537 mg
- Sugar Content: 2 g
- Polyunsaturated Fat Content: 2 g
