Healthy Chicken Sausage Pasta
Looking for quick and healthy chicken sausage pasta recipes? This 20 Minute Sausage and Kale Pasta with white beans and roasted red peppers and chickpea pasta is healthy, easy and completely delicious!
Equipment
- Large Skillet This large Anolon 12" Skillet is ideal for making one-pan meals!
- Stock Pot or Dutch Oven Fantastic for cooking pasta and ideal for making soups and stews.
Ingredients
- 1 ( 8 oz. box) chickpea pasta penne or rigatoni work well
- 2 Tablespoons Extra Virgin Olive Oil
- 1 yellow onion, medium diced
- 6 cups fresh kale rinsed and torn with stems removed
- 1 (12 oz. pkg.) chicken sausage links sliced
- 1 cup roasted red peppers, jarred chopped
- 1 (15.5 oz. can) Cannellini beans (white kidney beans)
- 1 (15 oz. can) tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground pepper
Optional topping:
- 1 cup Shredded mozzarella cheese or Parmesan cheese
Instructions
- Begin boiling water to cook your chickpea pasta. Cook the pasta according to package directions.
- While pasta is cooking, in a large skillet, heat olive oil over medium-high heat and saute the onion and kale. Stirring often, cook for 5-7 minutes. The onions will become translucent and the kale will wilt down. Stir in the sliced sausage and cook for 2-3 more minutes.
- Add the tomato sauce, beans, roasted red peppers, and spices. Keeping the heat at medium-high, stir the ingredients together and bring to a low simmer for about 5-7 minutes.
- Once the pasta has cooked, it can be immediately added to the sausage mixture. Stir it in well to coat.
- Top with any optional mozzarella or Parmesan cheese and serve right away.
Notes
Each serving is approximately 1 1/2 cups.
Storage: Store any leftovers in an airtight container in the refrigerator. Leftovers will keep for up to 5 days refrigerated.
Nutrition
Serving: 1gCalories: 304kcalCarbohydrates: 46gProtein: 16gFat: 6gSaturated Fat: 1gCholesterol: 3mgSodium: 133mgSugar: 1g
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