"This Chicken sausage kale and mushroom pasta is packed with flavors full of proteins, it’s fast, delicious, and good for you!"
Ingredients
1 package al fresco Roasted Red Pepper and Asiago Chicken Sausage, sliced
8 oz spaghetti pasta
¼ cup olive oil
2 cups mushrooms, sliced
2 cups lacinato washed rinsed and kale, sliced thinly
½ cup sun dried tomatoes, chopped
2 garlic cloves, minced
1 cup of white wine
Parmesan cheese to serve
Chili flakes, optional
Directions:
- 1In a sauté pan add olive oil and transfer sausages into the pan.
- 2Cook the sausages for 5 minutes in medium heat, mixing around.
- 3Remove sausages from the pan.
- 4Add mushrooms and keep stirring. Cook mushrooms for a few minutes.
- 5Add garlic and sundried tomatoes into the pan. Keep stirring.
- 6Deglaze the pan with white wine. Scrape all the bits on the bottom of the pan.
- 7Add kale and cook and cook until the kale has wilted down.
- 8Bring the sausages back into the pan.
- 9Add cooked spaghetti and a cup of pasta water.
- 10Combine gently and cook until the pasta has absorbed the liquids.
- 11Remove from the heat and grate fresh parmesan cheese.
- 12Sprinkle chili flakes per your taste. Serve and enjoy!
