Fettuccine with Chicken Sausage, Kale and Cannellini Beans
Fettuccine with Chicken Sausage, Kale and Cannellini Beans has everything you need, whether for pasta night or last minute entertaining!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
- 1 pound De Cecco Fettuccine pasta
- 2 tablespoons olive oil plus extra for drizzling
- 1 pound chicken sausage
- 4 tablespoons unsalted butter (1/2 stick)
- 1 cup yellow onion thinly sliced (about 1/2 medium onion)
- 4 cloves minced garlic
- 3 cups kale chopped
- Kosher salt
- black pepper freshly ground
- 1 can (15 oz) cannellini beans
- 1 cup chicken broth
- 1/4 cup parmesan grated, plus more for serving
Bring a pot of salted water to a boil. Cook the pasta until al dente, then drain.
While the pasta is cooking, heat the olive oil in a deep-sided skillet over medium heat. Add the sausage to the skillet, and cook for about 7 minutes, or until it is brown on all sides. Set aside on a cutting board to rest.
Add the butter to the skillet and lower the heat. Add the onions and sauté for 3-5 minutes, then add garlic, and cook for about 30 seconds more. Stir in the kale and season lightly with salt and pepper.
While the kale wilts, slice the sausages into 1 inch pieces and add to the skillet, along with the cannellini beans.
Add the pasta to the skillet, along with about 1/2 cup of the chicken broth and the grated Parmesan. If the pasta needs a little more sauce, add a little more chicken broth.
Season to taste with salt and pepper and serve immediately with grated Parmesan on the side.
Calories: 976kcal | Carbohydrates: 112g | Protein: 44g | Fat: 41g | Saturated Fat: 13g | Cholesterol: 209mg | Sodium: 1757mg | Potassium: 640mg | Fiber: 9g | Sugar: 5g | Vitamin A: 117.8% | Vitamin C: 84.7% | Calcium: 27.6% | Iron: 36.3%