One Pot Chicken Sausage and White Bean Skillet
This tasty meal comes together quickly after chopping some veggies and herbs. Deliciously flavored with fresh rosemary and a burst ofbright lemon at the very end, this dinner will please the whole family on abusy weeknight!
Print
Pin
Save to Collections
Add to Shopping List
Add to Shopping List
Servings: 4
Ingredients
- 1 Tbsp. olive oil (divided)
- 12-16 oz. cooked chicken sausage links (½” slices)
- ½ yellow onion (chopped)
- 1 cup mushrooms (chopped or sliced)
- 3 garlic cloves (minced)
- 1 Tbsp. fresh rosemary (finely chopped)
- 2 14.5- oz cans cannellini beans (drained and rinsed)
- 1 ½ cups low sodium chicken broth
- 1 tsp. dried oregano
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 bunch kale (stems removed and leaves chopped)
- 1 lemon (juiced)
- 1/3 cup Parmesan cheese
- Red pepper flakes (optional)
Instructions
- Heat a large non-stick skillet over medium-high heat. Add ½ Tbsp. olive oil.
- Once oil is hot, add chicken sausage and sauté until browned. Remove from heat to a clean plate and set aside.
- Add remaining ½ Tbsp. olive oil to the hot skillet. Once hot, add onion and mushrooms and sauté until soft.
- Add minced garlic and fresh rosemary and cook until fragrant, about 30 seconds.
- Add cannellini beans, chicken broth, oregano, salt and pepper to the skillet and stir. Cook for about 3 minutes.
- Stir in chopped kale leaves, reduce heat to medium-low and cook until kale is wilted and liquid has evaporated.
- Stir in lemon juice and Parmesan cheese.
- Spoon onto plates or into bowls, option to top with red pepper flakes. Enjoy!
Notes
- Fresh thyme or oregano will also work well in place of rosemary.
- You can sub 1 ½ tsp. of dried rosemary for the 1 Tbsp. fresh rosemary.
- Any leafy green will work! Try spinach, Swiss chard or collard greens in place of kale.
Subscribe
Login
0 Comments
Oldest
Build This Week’s Meal Plan
Choose from some of Shape Your Future’s pre‑made meal plans or create your own!
Let's Go!
