Creamy Chicken Sausage & Kale Cavatappi

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• cavatappi pasta
  4 oz
• chicken stock concentrate
  2 tbsp
• cooking oil
  1 tbsp
• cream sauce base
  1 unit
• garlic
  3 cloves
• italian chicken sausage
  6 oz
• kale
  4 oz
• lemon
  1 unit
• onion
  1 unit
• parmesan cheese
  ½ cup
• salt
  1 tsp
• sour cream
  2 tbsp

🍳 Cookware

• large pot
• large pan

1. 

   1

   sour cream parmesan cheese italian chicken sausage onion cavatappi pasta kale chicken stock concentrate cream sauce base lemon garlic cooking oil butter salt black pepper

   sour cream: 2 tbsp, parmesan cheese: ½ cup, italian chicken sausage: 6 oz, onion: 1 unit, cavatappi pasta: 4 oz, kale: 4 oz, chicken stock concentrate: 2 tbsp, cream sauce base: 1 unit, lemon: 1 unit, garlic: 3 cloves, cooking oil: 1 tbsp, butter: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Bring a large pot of salted water to a boil. Wash and dry 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.
3. 

   3

   Once water is boiling, add cavatappi pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ¾ cup pasta cooking water, then drain.
4. 

   4

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add sausage and onion; season with salt and pepper. Cook, breaking up meat into pieces, until sausage is mostly cooked through and onion is softened ⏱️ 4 minutes . Stir in kale and garlic; cook until sausage is cooked through and kale is wilted ⏱️ 4 minutes . TIP: Add kale in batches if necessary.
5. 

   5

   Reduce heat to medium. Stir in cream sauce base, sour cream, chicken stock concentrate, ¼ cup reserved pasta cooking water, and a big squeeze of lemon juice. Cook, stirring occasionally, until thickened ⏱️ 2 minutes . Season with salt and pepper.
6. 

   6

   Reduce heat to low. Stir in drained cavatappi, half the parmesan cheese (use the rest for serving), 2 TBSP butter, 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.
7. 7

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