Penne with sausage, white beans, and kale
Uncooked turkey sausage(s)
½ pound(s), hot Italian link variety, casings removed
¾ pound(s), 1 (3/4 pound bunch), stems removed and leaves coarsely chopped
Canned chicken broth
14½ oz, (1 can)
4 medium, diced
Canned cannellini beans
15½ oz, (1 can), rinsed and drained
Grated Parmesan cheese
- Cook penne according to package directions.
- Meanwhile, heat oil in 12-inch nonstick skillet over medium heat. Add sausage and cook, breaking it apart with wooden spoon, until sausage is no longer pink, about 5 minutes. Add kale in batches, the broth, tomatoes, salt, and pepper; bring to boil. Reduce heat and simmer until kale starts to wilt, about 4 minutes. Add beans and simmer, uncovered, about 5 minutes longer.
- Add pasta to skillet. Cook, stirring occasionally, until well mixed, about 1 minute. Serve sprinkled with Parmesan and basil.
- Serving size: 1 cup pasta mixture and 2 teaspoons cheese