Creamy Chicken Sausage & Kale Cavatappi

🥘 Ingredients

• black pepper
• butter
  4 tbsp
• cavatappi pasta
  12 oz
• chicken stock concentrate
  2 unit
• cooking oil
  2 tsp
• cream sauce base
  8 oz
• garlic
  4 clove
• kale
  8 oz
• lemon
  1
• onion
  2 unit
• parmesan cheese
  1/2 c
• salt
• sour cream
  3 tbsp

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, peel, and finely chop onion . Remove and discard any large stems from kale ; chop into bite-size pieces if necessary. Peel and thinly slice garlic . Quarter lemon .

   onion: 2 unit, kale: 8 oz, garlic: 4 clove, lemon: 1
2. 

   2

   Once water is boiling, add cavatappi pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 9-11 minutes . Reserve 3/4 cup pasta cooking water (1 1/2 cups for 4 servings), then drain.

   cavatappi pasta: 12 oz
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium heat. Add sausage and onion; season with salt and black pepper . Cook, breaking up meat into pieces, until sausage is mostly cooked through and onion is softened, ⏱️ 3-5 minutes . Stir in kale and garlic; cook until sausage is cooked through and kale is wilted, ⏱️ 3-5 minutes . TIP: Add kale in batches if necessary.

   cooking oil: 2 tsp, salt, black pepper
4. 

   4

   Reduce heat to medium. Stir in cream sauce base , sour cream , chicken stock concentrate , 1/4 cup reserved pasta cooking water (1/3 cup for 4 servings), and a big squeeze of lemon juice. Cook, stirring occasionally, until thickened, ⏱️ 2-3 minutes . Season with salt and pepper.

   cream sauce base: 8 oz, sour cream: 3 tbsp, chicken stock concentrate: 2 unit
5. 

   5

   Reduce heat to low. Stir in drained cavatappi, half the parmesan cheese , 2 tbsp butter (4 tbsp for 4 servings), and a squeeze of lemon juice. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

   parmesan cheese: 1/2 c, butter: 4 tbsp
6. 

   6

   Divide pasta between bowls; top with remaining Parmesan. Serve with remaining lemon wedges on the side.