Week #6: Chicken Sausage, Red Onion, Garbanzo Beans, Linguine


  • Chicken Sausage
  • Red onion – chopped
  • Garbanzo Beans – 1 can, drained
  • Linguine
  • Kale
  • Romano Cheese
  • Olive Oil
  • Salt
  • Pepper
  • Chicken Stock
  • Garlic


  1. Boil Linguine until it is al dante, set aside
  2. Pre-cook kale in salted water, set aside
  3. In a large sauce pan, heat olive oil on medium heat and cook onion for 1-2 minutes
  4. Add chopped garlic and cook another minute
  5. Throw in the sausage that has been sliced into 1/4″ thick ‘coins’.  Stir and cook for another couple minutes.
  6. Add drained garbanzo beans while stirring, cooking for 3 minutes
  7. Mix in greens and stir until spinach is wilted while adding in 1/2 cup of chicken stock
  8. Drop in pasta and add rest of chicken stock.  Stir for another minute to let pasta soak up taste.
  9. Serve and top with grated Romano cheese.
  10. Add salt & pepper to taste
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