DifficultyIntermediate

This pasta dish is comfort in a bowl. I combined both Greek and Italian flavours together in this weeknight dish. It comes together in just over 30 minutes and has already become a family favourite since making it for the first time only a few months ago. I have also made this with cooked chicken which I added to the dish at the very end. If you are using cooked chicken (I recommend chicken thighs) sprinkle with a little Italian dried spices before cooking. For those of you who don't like olives you can omit them.

Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 3 tbsp olive oil
 1 red onion, chopped
 5 cloves garlic, thinly sliced or minced
 1 lb chicken Italian sausage
 ½ tsp chilli flakes
 2 cups sliced crimini mushrooms
 2 ladlefuls of pasta cooking water
 1 buch tuscan kale, ribs removed and sliced thinly
 1 250 gram package cassava penne
 ½ cup pitted kalamata olives
 sea salt to taste
1

Put a large pot on the stove to boil for the noodles. Heat oil in a large skillet over medium low heat. Add onion and a little sea salt and sauté for about 10-15 minutes until softened. Add chicken sausage (if you are using leftover shredded chicken save the chicken to add at the end) breaking up the sausage as you cook it. Once it is cooked through add garlic cloves and chili flakes and cook another 2 minutes.

2

Add the dairy free (or grass fed butter) to the skillet and then add the sliced mushrooms and stir occasionally until mushrooms are cooked through. Add the sliced kale and stir for about 5 minutes to wilt a little. Make sure you don't overcook the kale. While the pasta cooks (make sure to salt the cooking water) ladle out 1-2 ladlefuls of pasta cooking water and add it to the skillet.

3

Once the pasta is done cooking add to the skillet. Stir in the olives (and precooked chicken if using instead of chicken sausage) and add additional sea salt to taste. Serve!

Ingredients

 3 tbsp olive oil
 1 red onion, chopped
 5 cloves garlic, thinly sliced or minced
 1 lb chicken Italian sausage
 ½ tsp chilli flakes
 2 cups sliced crimini mushrooms
 2 ladlefuls of pasta cooking water
 1 buch tuscan kale, ribs removed and sliced thinly
 1 250 gram package cassava penne
 ½ cup pitted kalamata olives
 sea salt to taste

Directions

1

Put a large pot on the stove to boil for the noodles. Heat oil in a large skillet over medium low heat. Add onion and a little sea salt and sauté for about 10-15 minutes until softened. Add chicken sausage (if you are using leftover shredded chicken save the chicken to add at the end) breaking up the sausage as you cook it. Once it is cooked through add garlic cloves and chili flakes and cook another 2 minutes.

2

Add the dairy free (or grass fed butter) to the skillet and then add the sliced mushrooms and stir occasionally until mushrooms are cooked through. Add the sliced kale and stir for about 5 minutes to wilt a little. Make sure you don't overcook the kale. While the pasta cooks (make sure to salt the cooking water) ladle out 1-2 ladlefuls of pasta cooking water and add it to the skillet.

3

Once the pasta is done cooking add to the skillet. Stir in the olives (and precooked chicken if using instead of chicken sausage) and add additional sea salt to taste. Serve!

Chicken Italian Sausage, Tuscan Kale and Mushroom Penne (Paleo)