IG handle: @danigincalifornia

Ingredients

• 50g red rice noodle with chia
• 3 tbsp extra virgin olive oil
• ¼ cup diced shallots
• 2 cloves of garlic, minced
• 1lb chicken sausage
• ¼ cup dry white wine
• 1 bunch mustard greens torn to bite size pieces
• 8 oz mixed mushrooms (trumpet, anon, beech - or any variety you can find)
• ¼ cup of grated parmesan or pecorino
• Salt

Directions

1. Cook the pasta in boiling salted water for about 7 minutes or until al dente. Stir pasta often to prevent the noodles from sticking. Drain, cover with cold water and drain.
2. Heat 1 tbsp oil in large frying pan, slice sausage and brown in pan.
3. Transfer sausage to plate and keep warm.
4. Add shallots and garlic to pan and saute until fragrant. Add mushrooms to pan and drizzle with 1 tbs olive oil, stir until golden brown.
5. Add white wine to pan and reduce by half. Toss in mustard greens drizzle with remaining olive oil and sauce until wilted.
6. Add Chicken back to pan and toss in cooked pasta

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