Trust our chefs! This easy weeknight skillet is perfect for dinner. Enjoy over lentil pasta or any other pasta you have in your cupboard.

Creamy Kale and Sausage Skillet

Bring lightly salted water to a boil in a medium saucepan. Cook lentil pasta according to package directions. Drain; reserving 1/2 cup pasta water and set pasta aside. 

Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add sausage and cook for 5 minutes or until browned and cooked through (165 degrees).

Add sun dried tomatoes and garlic to skillet. Saute for 30 seconds or until fragrant. Pour chicken broth into skillet and scrape off any browned bits from bottom of skillet. Add kale and shiitake mushrooms. Cook and toss occasionally until kale is wilted and tender, about 5 minutes. Season with salt and pepper.

Make Cream Sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute. Whisking constantly, slowly add milk. Continue to whisk until all milk has been added and mixture forms a smooth sauce. Season with salt and pepper. Continue cooking until mixture begins to bubbly and thickens slightly. Remove from heat, stir in cream and Parmesan cheese.

Add sauce to sausage mixture. Add pasta and toss to evenly coat. Stir in some of the reserved pasta water to reach desired consistency. Serve warm.