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Tuscan White Bean and Chicken Sausage Skillet
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Tuscan White Bean and Chicken Sausage Skillet

30 minServes 4Nutri-Score B€€
from @gatherednutrition7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • butterDairy28 g
  • onion (finely diced)Produce0.5 pieces
  • garlic (minced)Produce2 pieces
  • spicy Italian chicken sausage (casings removed)Meat450 g
  • kale (large leaves, roughly chopped)Produce4 pieces
  • sun-dried tomatoes in oil (chopped)Pantry55 g
  • tomato pastePantry15 g
  • dried oreganoSpices500 mg
  • dried basilSpices500 mg
  • salt (to taste)Spices2 g
  • black pepper (to taste)Spices1 g
  • canned butter beans (drained and rinsed)Pantry425 g
  • bone brothPantry240 ml
  • heavy creamDairy60 ml
  • parmesan cheese (grated)Dairy25 g
  • lemon (juiced)Produce0.5 pieces
  • fresh parsley (chopped, for serving)Produce5 g

per serving

Nutrition

264kcal

Carbs
16 g
Proteins
16 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Sauté pan
  • Spatula

step by step

Method

  1. Sauté the onion

    • Heat a large skillet over medium heat.
    • Add the butter and onion and cook, stirring occasionally.
    Step 1

  2. Brown the sausage

    • Stir in the garlic and tomato paste.
    • Add the chicken sausage, breaking it up, and cook until no longer pink.
    Step 2

  3. Add kale and seasonings

    • Stir in the kale, sun-dried tomatoes, oregano, basil, salt and pepper.
    • Cook, stirring, until the kale wilts.
    Step 3

  4. Simmer the sauce

    • Add the bone broth and cream and bring to a simmer.
    • Simmer until the sauce thickens slightly.
    • Stir in the butter beans to heat through.
    Step 4

  5. Finish and serve

    • Stir in the parmesan and lemon juice.
    • Mix everything together and top with fresh parsley.
    • Serve as is or with toasty bread, rice or pasta.
    Step 5
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