Chicken Sausage, Kale, and Mushroom One Pot Pasta {25 Minute Meal}
A beautiful marriage of chicken sausage with sauteed onions and mushrooms, hearty kale, and noodles in a garlicky, creamy, tomato sauce that cooks around the pasta in a one-pot wonder that puts dinner on the table in under 30 minutes. Served with a topping of the Buttered Herbed Bread Crumbs, this is a meal that is sure to wow but still manages to be virtuous nutritionally.
Servings 10
Calories 401kcal
Author Rebecca Lindamood
Ingredients
For the Buttery Herbed Bread Crumbs:
2tablespoonsbutter
1cuppanko bread crumbs
3/4teaspoondried poultry seasoning blend
1/4teaspoongranulated onion
1/4teaspoonkosher salt
1/8teaspoongranulated garlic
For the Pasta:
3tablespoonsolive oildivided
12ounceschicken sausage linkschicken apple or chicken sage sausages are good here, cut into 1/2-inch thick coins
12ouncessliced shiitake mushrooms
2small yellow cooking onionstrimmed of both ends, peeled, halved, and thinly sliced
4 1/2cupschicken stock
1poundshaped dry pasta*See Notes
4cupschopped kale leavesstems and center spines removed
3cupshalved fresh cherry tomatoescanned crushed tomatoes, or tomato puree
1/4cupchopped fresh parsleyplus more for garnish
5garlic clovespeeled and thinly sliced
1 1/2teaspoonskosher saltplus 2 pinches
1/2teaspooncrushed red pepper flakes
Instructions
In a very large pasta pot or high-sided skillet, melt the butter over medium low heat. Stir in the panko bread crumbs, poultry seasoning, granulated onion, kosher salt, and granulated garlic. Stirring frequently, toast the breadcrumbs until they are fragrant and golden brown. Transfer the bread crumbs to a bowl and set aside.
Return the pan to the burner, raise the heat to medium and add 1 tablespoon of the olive oil. Swirl the pan, and add the sausage coins to the pan. Cook the sausage for 2 to 3 minutes, or until the underside is golden brown, flip the coins and cook another 2 to 3 minutes, or until the second side is also golden brown. Transfer to a separate bowl.
Return the pan to a medium high burner, drizzle in 1 more tablespoon of the olive oil, swirl to coat the pan, then add in the mushrooms and onions along with a two pinches of kosher salt. Let them rest for 2 minutes before stirring, there may be golden brown edges to the onions and mushrooms. Cook for one more minute, then add the chicken stock, pasta, kale, tomatoes, parsley, garlic, salt, and crushed red pepper flakes to the pan and stir. Raise the heat to medium high to bring the mixture to a boil. When it reaches a boil, drop the heat to medium low, stirring and tossing the contents of the pan frequently, stirring the sausage back into the pot after about 8 minutes, cooking until much of the liquid has been absorbed and the pasta is tender. If you find the liquid is evaporating too quickly, you can add more stock or water 1/4 cup at a time, until the pasta is tender. Remove from the heat and serve, garnished with additional parsley, passing the bowl of Buttery Herbed Bread Crumbs at the table.
Notes
*Choose a thicker, longer cooking pasta rather than a thin, fine, or quick cooking pasta so that the kale and pasta are done cooking through in about the same amount of time!