Chicken Sausage, Kale and White Bean Sweet Potato Noodle Skillet
Try this Chicken Sausage, Kale and White Bean Sweet Potato Noodle Skillet recipe, or contribute your own.
Try this Chicken Sausage, Kale and White Bean Sweet Potato Noodle Skillet recipe, or contribute your own.
- salt and pepper
- 1/2 cup chicken broth
- 3 tablespoons extra virgin olive oil divided
- 2 , 3oz pre-cooked chicken sausage links sliced (i used aidells roasted garlic & gruyere cheese sausages)
- 1 large sweet potato (1lb ) peeled then spiralized using thinnest noodle blade
- 4 cups packed chopped curly kale
- 1 cup canned cannellini beans drained and rinsed
- Carbohydrate 16.24 g
- Cholesterol 230 mg
- Fat 56.531 g
- Fiber 5.93600021362305 g
- Protein 62.8864 g
- Saturated Fat 14.7111773333333 g
- Serving Size 1 1 Serving (428g)
- Sodium 583.220453125 mg
- Sugar 10.303999786377 g
- Trans Fat 3.97901233333333 g
- Calories 839 calories
Step-by-step
- Heat 1 Tablespoon extra virgin olive oil in a large, 12†skillet over heat that’s just a touch above medium. Add sausages then saute until browned on both sides, and then remove to a plate.
- Add remaining 2 Tablespoons extra virgin olive oil to the skillet. Once hot, add sweet potato noodles and kale, season with salt and pepper, then saute for 5 minutes stirring occasionally. Add chicken broth then saute until noodles are al dente, another 2-4 minutes (if you like a softer sweet potato continue cooking but know that the noodles will break up a bit.)
- Add beans and cooked sausages back into the skillet then toss until heated through. Taste then add more salt and pepper if necessary, and then serve.
Spiralized sweet potato noodles require precise cooking windows because their high sugar content causes them to char before softening if the heat exceeds medium. Maintaining a large twelve-inch skillet allows adequate surface area for the noodles and chopped curly kale to make direct contact with the metal, ensuring even moisture evaporation during the initial five-minute sauté.
Modifying this formulation for alternative diets remains straightforward due to the modular nature of the ingredients. Swapping out the pre-cooked chicken sausage for plant-based links requires adjusting the initial browning phase, as vegan proteins lack animal fats and demand an extra teaspoon of extra virgin olive oil to prevent sticking. Cannellini beans provide plant-based protein and can be substituted with great Northern beans or chickpeas without altering the liquid ratio of chicken broth.
Controlling texture relies entirely on moisture management and timing. Adding one-half cup of chicken broth introduces steam that transforms the al dente sweet potato strands into tender noodles within two to four minutes, but exceeding this window breaks down the cellular structure completely into a mushy consistency. Leaving the curly kale unbothered during the early stages retains its bright pigmentation while wilting sufficiently under the ambient heat.
Executing this single-skillet method successfully depends on sequencing the additions correctly. Pre-cooked sausages go in first to render fat and build fond, extract before the vegetables crowd the pan, and return at the very end solely to absorb residual heat alongside the drained and rinsed beans.
