Spicy Chicken Sausage and Veggie Pasta

What's in it?

1/2 cup coarsely chopped white onion

5 garlic gloves finely chopped 

1 1/2 TBS olive oil

1 spray of canola oil

2 cups reduced sodium chicken broth

4 cups of freshly torn kale 

7 white mushrooms sliced into pieces

1/2 lb (1/2 bunch) of chopped asparagus 

2-3 cooked chicken sausages sliced up (precooked Italian ones from Safeway) 

3/4 package (or a little less) Lemon Pappardelle pasta from Trader Joes … or whatever you have 

Pepper and red pepper to taste

Now What?

Spritz a large pan with canola oil so its stick free, then heat on med or low 1 1/2 TBS olive oil in the pan. Add the garlic and onion to the pan until soft, or until the entire house reeks of the delicious aromas. 

Next, add the kale to the pan and stir around slowely so some of the oil gets on the leaves and creates the wilting affect. Add the rest of the veggies to the pan, along with 1/2 cup of chicken broth. 

Stir well, reduce heat to low, and cover. Let it sit for 10 minutes… stir periodically and add more broth if it becomes too dry. 

Cook your pasta now and put it aside. 

Add the chopped sausage to the veggie mix, as well as some pepper and red pepper to taste. Add more broth if you feel the need.

(*it shouldn't a soupy consistency, but its nice to have a little broth at the end for serving and taste). 

Now its time to add the noodles to the veggie mix. Stir well to make sure that the kale and rest of the veggies are equally spread amongst the noodles. 

HEAT YOUR BOWLS and serve… enjoy