I am such a huge fan of Heck! Chicken Italia sausages. Not only are they lean they are also absolutely delicious! You can use them like you would pork sausages (in a sandwich or breakfast) but they also really come into their own in creamy dishes like this, just like chicken breast would.
Note this totally isn’t an advert for Heck!, and other chicken sausages are available. They’re just really, really good.
The sausages are waaaaay easier to cut up if you cook them first so be sure to do that to make your life easier. You also get a better colour on the skin through grilling them rather than frying. Kale can be swapped for spinach too if you prefer, and I used wholegrain spaghetti because I like it but again that’s up for change.
Creamy Chicken Sausage, Mushroom and Kale Spaghetti
- 100g wholewheat spaghetti
- 6 chicken sausages
- 2 shallots or 1 small onion
- Handful kale
- 50g chestnut mushrooms
- 3 tablespoons creme fraiche
- 2 cloves garlic
- Grated Parmesan cheese
Get the sausages going under the grill and put your pasta on to boil. Finely chop the shallot, crush the garlic and slice the mushrooms. In a large pan soften the onion and garlic together for 2-3 minutes and then add the mushrooms. Cook all together for a further 5-6 minutes or until the mushrooms are cooked. Throw your kale into the pasta pan and leave for a couple of minutes before draining off.
Chop the chicken sausages and add to the pan. Stir in the cooked pasta and kale, and then on a low heat add the creme fraiche and heat through, stirring well. Season with black pepper and a bit of salt if you need it.
Finish off with a sprinkle of Parmesan cheese and serve!