Hey, hey happy Thursday! This recipe is going to blow you away. It’s creamy, it’s delicious, it is just so good. And it is ridiculously easy. You’re going to want to make this Creamy Tuscan Chicken Sausage Pasta again and again.
This week, ALL subscribers get this recipe! But for my paid subscribers- I have a special announcement for you. The PDF with the meal plan, all the recipes for the week, and complete grocery list is BACK. EVERY. WEEK! This is an amazing resource that will make your week an absolute breeze. Just print it out and your meal planning is done. Scroll all the way to the bottom to find the attachment.
SAMPLE MEAL PLAN
Meal Plan- Here’s an idea of how to build out a week of meals. You can swap things out, move things around- tailor it to your liking!
Not into these meals or the recipe for this week? You can always check out the archive of all previous recipes and meal plans here!
THE RECIPE
Creamy Tuscan Chicken Sausage Pasta
Macros per serving: 430 cal, 19g fat, 37g carb, 4g fiber, 31g protein (I used 1.5 packages chicken sausage)
Servings: 4 servings
Time: 30 minutes
Tools:
Cutting board
Knife
Large pot
Large skillet
Ingredients:
6 oz brown rice pasta
1-2 packages chicken sausage
1 tsp oil
¼ onion
3 garlic cloves, minced
¼ cup sundried tomatoes, chopped
1.5 cup chicken broth
1 tbsp tomato paste
2 oz cream cheese
1 tsp dried basil
1-2 cups chopped kale
1 tbsp lemon juice
Instructions
Fill up a large pot with water for the pasta. Bring to a boil and add the pasta. Set a timer for 8 minutes.
While it’s cooking, slice the chicken sausage. When the pasta is done, drain and set aside.
Heat a large skillet on medium heat. Add the chicken sausage and cook until browned, about 3-5 minutes. As it's cooking, chop the onion.
Remove the chicken sausage. Add 1 tsp oil to the skillet with the chopped onion. Stir and scrape up any browned bits from the bottom of the pan. You may need to add a little water or chicken broth as well!
Cook for 2 minutes and add the minced garlic. Stir and cook for 1 minute.
Add the sun-dried tomatoes, broth, tomato paste, cream cheese, basil and kale. Cover and cook for about 3 minutes.
Stir until the cream cheese is fully melted and combined. Add the pasta, sausage, and lemon juice. Add salt to taste.
SUBSTITUTIONS
Sub for chicken sausage: cooked chicken, ground sausage or turkey
Sub for brown rice pasta: any pasta will work
Sub for kale: spinach
Dairy free: use a dairy free cream cheese like Kite Hill
Want more protein? Use chickpea or lentil pasta
STORAGE
Allow everything to come to room temp and then store in airtight containers.
REHEATING
Reheat for 1-2 minutes, stirring halfway through.
REDUCE FOOD WASTE
Leftover onion? Save it! Put it in a ziploc, or better yet, buy one of these reusable onion saver things. Use the rest of the onion for another recipe later this week or next.
If you do 1.5 packages of sausage, freeze the other half. I just put in a ziploc bag, press all the air out, and stick in the freezer.
Leftover kale? Put it in the freezer! It’s perfect for adding to soups, chilis, stews, or even pasta dishes. I actually used frozen kale in this recipe!
Leftover tomato paste? Freezer it! I freeze mine in ice cube trays or ziploc bags.
GROCERY LIST
PRODUCE
¼ onion
3 garlic cloves
1-2 cups chopped kale
MEAT/DAIRY
1-2 packages chicken sausage
2 oz cream cheese
PANTRY
6 oz brown rice pasta
1.5 cup chicken broth
1 tbsp lemon juice
¼ cup sundried tomatoes
1 tbsp tomato paste
SPICES/STAPLES
1 tsp oil
1 tsp dried basil
MACROS
Per serving, 4 servings total.
430 cal, 19g fat, 37g carb, 4g fiber, 31g protein
(I used 1.5 packages chicken sausage)
If you want the PDF of the meal plan, all the recipes for the week and a complete grocery list, sign up as a paid subscriber!