Sausage & Veggie Brown Rice Pasta

This dish turned out excellent. The broth was delicious, veggie mix was perfect, it was incredibly easy! I will definitely be making it again! My mom got the sausage from a local grocery store and it was fresh, I think that is what made all the difference in this dish, so if you have it available, get fresh sausage!! If you are looking for a similar recipe to this, I made a different Hot Italian Sausage dish back in January, it was also delicious and a bit of a change up from the below recipe.

1 pound spicy Italian sausage

1 pound mild Italian sausage (can do all spicy if you want)

2 -3 cups cut green beans

1 bunch Swiss chard, chopped small

1 can petite diced tomatoes

1 1/2 cups chicken stock

2 teaspoons minced dehydrated onions

1 tablespoon garlic powder

Salt and pepper

2 teaspoons Italian seasoning

1 pint mushrooms, chopped

Brown Rice Pasta

Baby spinach

Chopped mozzarella cheese (optional)

Directions:

• Remove Italian sausage from casing and brown in a large pan.
• Add diced tomatoes, mushrooms, chicken stock, green beans, Swiss chard and seasonings and cook for about 15 - 20 minutes to let all the flavors incorporate and to let the Swiss chard cook down and green beans get softer.
• Cook pasta according to directions.
• Layer some pasta in a bowl, then cover with about a 1/4 cup of fresh baby spinach. Then cover with the sauce!
• You can also top with a few small chunks of mozzarella cheese, however if you are doing paleo, that is of course a no-no.