Kale and Sun Dried Tomato Pasta with Chicken Sausage
This flavorful pasta dish features tender chicken sausage, sun-dried tomatoes, and kale tossed with short pasta in a light white wine and parmesan sauce—finished with a splash of lemon for brightness.
Simple pasta dishes are some of my favorites and this one can be customized in so many ways! The recipe calls for chicken sausage but one of my absolute favorite variations for this is ground italian sausage. I love using kale in the recipe because it holds up super well in pasta dishes like this, especially for reheating.
Welcome to Sundays at Grace’s! A personal food blog sharing my favorite meals and recipes from my kitchen to yours. I hope you enjoy them as much as I do!
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Kale and Sundried Tomato Pasta with Chicken Sausage
This flavorful pasta dish features tender chicken sausage, sun-dried tomatoes, and kale tossed with short pasta in a light white wine and parmesan sauce—finished with a splash of lemon for brightness.
Ingredients
- 2 cups short pasta (such as rigatoni or orecchiette)
- 2 chicken sausage links*
- 2 tablespoons avocado oil (or any neutral cooking oil)
- ⅓ cup sun-dried tomatoes, chopped
- 2 teaspoons minced garlic
- ⅓ cup dry white wine
- ¼ cup grated Parmesan cheese, plus more for topping
- 2 cups chopped kale
- Juice of ½ lemon
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta according to package instructions. Before draining, reserve ½ cup of the pasta water and set it aside.
- Slice the chicken sausages in half lengthwise, then chop into bite-sized pieces.
- Heat a medium-sized pan over medium heat and add the oil. Cook the sausage until browned. Add the sun-dried tomatoes and garlic, and sauté for 1–2 minutes.
- Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it simmer for about 1 minute.
- Add the drained pasta, parmesan, and a splash of the reserved pasta water. Stir until well combined, adding more pasta water as needed to loosen the sauce.
- Turn off the heat and add the kale and lemon juice. Let the kale wilt in the residual heat for 1–2 minutes. Season with salt and pepper to taste.
- Serve immediately, topped with extra parmesan and freshly cracked black pepper.
Notes
*the protein in this recipe is super versatile, italian sausage would be a great substitute
Nutrition Facts
Calories
553Fat
21 gSat. Fat
4 gCarbs
65 gFiber
4 gNet carbs
61 gSugar
8 gProtein
23 gSodium
752 mgCholesterol
47 mgNutritional Information is an estimate
