2 small chicken sausage w roasted red pepper and garlic, or other sausage of your choice
8 to 10 oz package mixed cooking greens such as Cut ‘N Clean Euro Greens
½ cup chicken broth
1 tsp balsamic vinegar
pinch red pepper
1/2 cup feta cheese
12 ozs rigatoni or other short pasta shape
salt to taste
Coat a large skillet with oil spray, and heat to medium high. Add the sausage to the pan, cook about 5 minutes, turning occasionally to brown the sausage. Remove the sausage and set aside for later.
Add 1 tbsp olive oil in the skillet, then stir in onions to sauté. After the onion has cooked for a few minutes, add the peppers.
Sauté the onions and peppers for 5 minutes until softened. Add the garlic, cook for another minute.
Start boiling water for the pasta at this time.
Stir the greens into the skillet, doing so in a few batches. They are high volume to start but will cook down quickly. Add the broth, red pepper flakes and salt to taste.
Cover the skillet, and cook the greens for 10 minutes on medium low.
Cut the chicken sausage into thin slices, then stir into the skillet after the greens have cooked for 10 minutes. Cook another 10 minutes covered. (this cooking time is for sausage not previously cooked, you can skip to the next step if you bought pre-cooked sausages).
Start cooking the pasta around the same time you add the sausage to the pan, and cook according to package instructions.
Remove the cover from the skillet, stir, and cook another 5 minutes uncovered. Keep warm while the pasta finishes cooking.
Drain the pasta. Toss with the remaining tbsp olive oil, then stir in the sausage and greens mixture, followed by the feta cheese. Serve and enjoy!