I Told You I Was Sick

Spicy Gluten Free Pasta & Chard

(Serves 4)

1 16oz bag Tinkyada rice pasta (easy-to-digest, best tasting gluten free pasta)

4 Shelton’s turkey breakfast sausage (gluten free, free range turkey) cut into bite-sized pieces

1 bunch Swiss chard (dark, leafy greens are an excellent source of fiber and essential nutrients)

2 garlic cloves (powerful antifungal, antibacterial)

1 red bell pepper

6-10 grape tomatoes

Salt & cayenne pepper to taste (cayenne is a great anti-inflammatory)

½ cup extra virgin olive oil (anti-inflammatory)

¼ cup apple cider vinegar (gluten free)

1-cup plain yogurt (good source of probiotics)

If turkey sausage is in the freezer, lay it out to thaw a bit so it will be easier to cut into bite-sized pieces.

Cook rice pasta according to package directions.

While pasta is cooking, fill a large bowl with water, chop up Swiss chard and place it in the water to soak. This will remove the naturally occurring sand and soil in the greens.

Rinse and chop bell pepper and tomatoes. Slice garlic. Lay aside.

Once pasta is finished cooking, drain, rinse with cool water and put in large bowl.

Remove Swiss chard from bowl of water, place in colander and rinse thoroughly. Using paper towel, dry chard, removing as much water as possible to avoid popping when it’s fried.

Chop the 4 turkey sausages into bite-sized pieces. Lightly coat a large skillet with a tablespoon extra virgin olive oil and place over medium-high heat. Cook sausages until desired crispness is reached.

Add Swiss chard, bell pepper and garlic, reduce heat stirring occasionally. Once chard has cooked down, remove skillet from heat. Mix into pasta.

Add ½ cup extra virgin olive oil, ¼ cup apple cider vinegar and 1-cup plain yogurt. Fold in tomatoes and add salt and cayenne to taste.

Serve & enjoy!