Whole Wheat Blend Rotini with Spicy Turkey Sausage and Mustard Greens

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 14 ounce less-sodium chicken broth fat-free divided canned
• 2  garlic cloves minced
• 0.5 cup half-and-half 
• 1 pound turkey sausage italian hot
• 0.5 teaspoon kosher salt 
• 8 ounces bagged prewashed cut mustard greens 
• 2 ounces pecorino romano cheese fresh grated
• 13.5 ounce blend rotini whole wheat uncooked (corkscrew pasta)
• 4 quarts water 
• 1.5 cups onion yellow chopped ( 1 large)

Equipment

• bowl
• frying pan
• sauce pan
• dutch oven

Directions

1. Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes).
2. Remove from heat.
3. Combine water and remaining broth in a large Dutch oven. Bring to a boil over high heat; stir in pasta. Cook, uncovered, 10 minutes or until al dente.
4. Drain well; place pasta in a large bowl. Keep warm.
5. Heat a Dutch oven over medium heat. Coat pan with cooking spray.
6. Add onion; cook 4 minutes or until tender, stirring occasionally.
7. Add garlic; cook 1 minute, stirring constantly.
8. Remove casings from sausage.
9. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Stir in greens; cook 2 minutes or until greens wilt.
10. Add reduced broth, half-and-half, and cheese. Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
11. Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper. Toss well to combine.
12. Serve immediately.