Creamy Chicken Kale Pesto Sausage Pasta with Lemony Toasted Breadcrumbs

Ingredient List

  • 1 package (4 links) Seemore Chicken Kale Pesto Sausages, crumbled
  • 1 bunch Dinosaur Kale ribs removed and finely chopped
  • 1 cup parmesan cheese, grated
  • 1 lb pasta of your choice
  • 1 1/4 cup heavy cream
  • 1 head roasted garlic
  • 5 tbsp olive oil, divided
  • 5 tbsp butter, divided
  • Zest from 1 lemon
  • 2 tbsp lemon juice
  • 1 tbsp all purpose flour
  • 1 tbsp fresh parsley, finely chopped
  • 1/4 tsp red pepper flakes
  • 1 cup reserved pasta water
  • Salt and pepper to taste

Directions

Preheat oven to 375 degrees.

Cut the top off one head of garlic, just enough to expose the cloves, wrap in aluminum foil with 2 tbsp olive oil & roast for 45 minutes.

Melt 3 Tbsp butter. Pour over panko and mix with red pepper flakes and ½ tsp kosher salt. Spread on a sheet tray and toast for 10 minutes at 375. Mix in lemon zest as soon as it comes out of the oven. Mix in parsley just before serving.
*Now is also a great time to put your pasta water on! Don’t forget salt.

In a heavy bottom pan on medium-high heat, drizzle 3 tbsp olive oil or enough to coat the bottom. Add crumbled sausage and brown for about 3 minutes, stirring occasionally.

Remove sausage and add remaining butter. Once melted, stir in kale with salt and pepper; cook on medium low for 1-2 minutes with lid on.

Place pasta in salted boiling water, and cook according to your box, or desired doneness.

Remove lid from kale and allow any excess moisture to evaporate, about 1 minute. Add in 1 tbsp flour and roasted garlic, stir to combine.

Add heavy cream and bring to a simmer. Next add 1 cup parmesan and sausage, season to taste.

Fold in drained pasta and 1/3 cup of reserved pasta water.* Stir until combined and serve with toasted bread crumbs.
*keeping extra pasta water is great if your sauce starts to get too thick

Recipe created by Elissa Jacknick (The Braise).

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Tag @eatseemore