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Creamy Chicken Sausage & Kale Cavatappi

Creamy Chicken Sausage & Kale Cavatappi

with Garlic, Lemon & Parmesan

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A bowl of pasta never fails to satisfy—it’s quick, carby, comforting, and a terrific weeknight go-to. When you add sweet Italian chicken sausage, tender bites of garlicky kale, and Parmesan to the equation, you’ve reached another level of deliciousness entirely. Ready to enjoy bite after bite of twisty cavatappi pasta cloaked in a lemony, buttery cream sauce? We thought so.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

4 ounce

Kale

2 clove

Garlic

1 unit

Lemon

6 ounce

Cavatappi Pasta

(ContainsWheat)

9 ounce

Italian Chicken Sausage Mix

4 ounce

Cream Sauce Base

(ContainsMilk)

1.5 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Chicken Stock Concentrate

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Cooking Oil

2 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories980 kcal
Fat50 g
Saturated Fat24 g
Carbohydrate93 g
Sugar12 g
Dietary Fiber9 g
Protein45 g
Cholesterol205 mg
Sodium1810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Large Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• 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.

2

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain.

3

• Heat a large drizzle of 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, 3-5 minutes. • Stir in kale and garlic; cook until kale is wilted, 3-5 minutes. TIP: Add kale in batches if necessary.

4

• Reduce heat to medium. Stir in cream sauce base, sour cream, stock concentrate, ¼ 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.

5

• Reduce heat to low. Stir in cavatappi, half the Parmesan, 2 TBSP butter (4 TBSP for 4 servings), and another 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.

6

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