Chef David Turin's Lemon Pepper Chicken Pasta with Sausage Recipe | Pan-Fry

Ingredients

8 oz. pkg. fresh pasta (linguine or fettucine)

8 oz. lemon pepper marinated chicken breast, cut into bite-sized chunks

4 oz. sweet Italian sausage, cut into bite-sized chunks

1 1/2 cups fresh tomato, roughly chopped

2 cups baby kale, stemmed and roughly chopped

Chef David Turin's Lemon Pepper Chicken Pasta with Sausage

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Ingredients

8 oz. pkg. fresh pasta (linguine or fettucine)

8 oz. lemon pepper marinated chicken breast, cut into bite-sized chunks

4 oz. sweet Italian sausage, cut into bite-sized chunks

1 1/2 cups fresh tomato, roughly chopped

2 cups baby kale, stemmed and roughly chopped

directions

1. Cook pasta according to instructions on package.

2. Meanwhile, heat 2 Tbsp. olive oil in a very large saute pan. Cook the chicken and sausage over medium heat until fully cooked.

3. Add tomatoes to the saute pan and stir.

4. When pasta is cooked, scoop out with a strainer and add to saute pan; keep stirring and add about 1/4 to 1/2 cup pasta water.

5. Add kale, stir once and portion onto individual plates or into a family-size serving bowl.

6. Top with freshly grated parmesan cheese, fresh basil and a drizzle of extra virgin olive oil if you like. Enjoy!

8 oz. pkg. fresh pasta (linguine or fettucine)

8 oz. lemon pepper marinated chicken breast, cut into bite-sized chunks

4 oz. sweet Italian sausage, cut into bite-sized chunks

1 1/2 cups fresh tomato, roughly chopped

2 cups baby kale, stemmed and roughly chopped

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: