Bring lightly salted water to a boil in a medium saucepan. Cook lentil pasta according to package directions. Drain and set aside.
Recipe
Main Dish
Andouille with Sweet Potatoes, Kale, and Smoked Paprika
Primary Media
Author
Hy-Vee Chefs, Culinary Champs
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Description
Add some zip to your pasta by using chicken andouille sausage, sweet potatoes, and kale.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8-oz.) box Modern Table lentil penne pasta, dry | ||
| 1 tbsp. Gustare Vita olive oil, plus 1 tsp. for garnish | ||
| 1 (12-oz.) pkg. Johnsonville andouille chicken sausage, sliced 1-inch thick | ||
| 1 medium red onion, sliced 1-inch thick | ||
| 5 clove(s) garlic, minced | ||
| 2 c. butternut squash, peeled and cut into 1-inch pieces | ||
| 2 tsp. smoked paprika | ||
| 1 (10-oz.) bag chopped kale | ||
| 2 ½ c. Hy-Vee 33%-reduced-sodium chicken broth | ||
| Kosher salt | ||
| Fresh parsley, chopped for garnish | ||
| Manchego cheese, shaved, for garnish |
Things To Grab
- Medium saucepan
- Colander
- Large Dutch oven with lid
Directions
Preheat oven to 350 degrees. Add olive oil to a large Dutch oven over medium-high heat. Add sausage and cook for 5 minutes or until browned and cooked through (165 degrees). Add onion, garlic, squash, and smoked paprika. Continue to cook, stirring occasionally, about 2 more minutes or until onion and garlic are fragrant and softened.
Stir in kale, cooking until it begins to wilt, about 1 to 2 minutes. Add chicken stock and season with salt; scrape off any browned bits from the bottom of the pan.
Cover Dutch oven with lid and bake 35 to 45 minutes or until squash is fork-tender. Remove from oven and stir in pasta. Season with salt and pepper. If desired, garnish with fresh parsley, cheese, and 1 teaspoon olive oil.
Nutrition facts
Servings
450 Calories per serving
1-1/2 cups
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 60mg
- Sodium: 1000mg
- Total Carbohydrates: 61g
- Protein: 29g
Daily Values
0%
Iron 35%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 20%
Recipe Source:
Chef Brandon Zawada, Milan