Dinner for One–Pasta with Kale, Sausage and Tomatoes

Still in the process of cleaning out my freezer for my seasonal departure from Florida.  As you may have seen in my prior post, I made a beautiful pasta based on chicken sausage and leftover swiss chard stems.

Tonight, along with one remaining piece of chicken sausage, I discovered one last bag of cooked kale in the freezer, with which I’ve made a variation on last night’s dish.

This time, I’ve added a touch of butter and nutmeg–great together and great with dark green vegetables.  The rest of this dish reads pretty much the same as last night’s post–chopped peeled tomatoes and a touch of chicken broth.  This time, I used grated parmigiano for sprinkling at the table, since it’s a better condiment with a butter-based pasta.

This was a great one-dish meal–vegetables, carbohydrates and protein all in one.  At the risk of sounding like a broken record, this dish was absolutely good enough to serve guests (or I wouldn’t have posted it), although I made it for one very appreciative diner–me.

Pasta with Kale, Sausage and Tomatoes

serves 1

1/4 lb fettucine or pappardelle (egg or semolina)

1 piece chicken sausage, boiled for 10 minutes, sliced into quarters lengthwise, then 1/2″ slices crosswise.

1 c blanched kale leaves (tightly packed), chopped coarsely in the food processor

1/2 a ripe tomato, peeled, seeded and chopped into 1/2″ chunks

1 tbl butter

1 tbl olive oil

1/2 c chicken broth

salt and pepper to taste

While pasta boils, in a skillet on medium heat, place kale, nutmeg, butter and oil and allow to come to heat and saute for about 3 minutes.

 Add chicken sausage, chopped tomato and broth.

Simmer until pasta is done.  Add in cooked pasta, along with a couple of tablespoons of pasta cooking liquid.

Stir and toss to combine for about 30 seconds.  Serve with plenty of grated parmigiano.

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