I just made this last night and my wife and I both agreed that we did not miss the pasta at all; As thisis the first recipe I'm posting, I look foward to seeing what others think... Be sure to use a really good quality gorgonzola; needs a stronger flavor than everyday blue cheese.

LC “Pasta” with Swiss Chard, Sausage, and Gorgonzola Cream Sauce
Serves 4

1 lb. Jennie-O Hot Italian Turkey Sausage
1 lg. bunch Swiss Chard
2/3 large head cabbage, sliced into ¼” strips
4 Tbsp. Olive Oil
½ tsp. “Liquid Smoke”
2 tsp. Minced Garlic
½ tsp. Red Chile Flakes
1 tsp. Hot Chili Sauce
2 tsp. Italian Seasonings
¼ cup + 2 Tbsp. chicken broth
¼ cup Light Cream
6 oz. Gorgonzola Cheese, crumbled or diced
¼ tsp. sea salt
¼ tsp. black pepper

Grill the Italian Sausages on a Foreman Grill or BBQ; cool & slice into ¼” slices; place in serving bowl. Wash and chop swiss chard into bite-size chunks; gently shake dry. Heat 2 Tbsp. olive oil in wok or large sauté pan; add 1 tsp. minced garlic, and ¼ tsp. red chili flakes, stir, then add swiss chard, ½ tsp. liquid smoke, and 1 tsp. hot chili sauce. Stir-fry for a minute or two, then reduce heat and cover; let simmer until soft and fully-cooked; drain and put in serving bowl. Again heat 2 Tbsp. olive oil in wok or large sauté pan; add 1 tsp. minced garlic and 2 tsp. Italian seasonings. Stir-Fry until cabbage well coated with seasonings, then add 2 Tbsp both and reduce heat and simmer until cabbage is soft (a noodle-like consistency). Drain and add to serving bowl. Return pan to medium heat, add ¼ cup broth, salt & black pepper and gorgonzola cheese. Heat while stirring until cheese melts and mixes well; add cream and heat over low heat until hot; pour over serving bowl full of other ingredients and mix well, then serve.

Per Serving
530 Calories
39 g Fat
45 g Protein
15 g Total Carb
6 g Fiber
9 g Net Carbs

Sounds really good! Too caloric and carby for me right now (I'm back on Induction), but I copied and saved it to use later on. Thanks for sharing it!