Orecchiette with Chicken Sausage and Kale
This orecchiette pasta is a quick and tasty dish made with crumbled chicken sausage and kale in a light, but deliciously creamy sauce.
Servings 6
Ingredients
- 8 oz. orecchiette pasta
- 2-3 tbsp. olive oil
- 1 lb. chicken sausage casing removed and crumbled
- 3 cups chopped kale
- 2 cloves garlic minced
- 1 cup chicken broth
- 1/2 cup heavy cream or half and half
- 2 heaping tbsp. cream cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: grated Parmesan cheese crushed red pepper
Instructions
- Bring a pot of salted water to a boil. Add the pasta and cook according to package, or until al dente. Drain and set aside.
- Add olive oil to a large skillet and heat over medium heat.
- Add the chicken sausage and cook until golden brown, breaking up larger pieces.
- Then, add the kale and garlic to the pan and sauté until the kale begins to wilt and the garlic becomes fragrant.
- Add the chicken broth and cream, stirring until it bubbles and thickens.
- Stir in cream cheese and Parmesan cheese until both have melted into sauce. Season with salt and pepper.
- Add the pasta and stir.
- Serve immediately with extra Parmesan cheese and crushed red pepper on top, if desired.
Notes
Not a fan of kale? Use another dark, leafy green like baby spinach or arugula instead.