Tuscan White Bean and Chicken Sausage Skillet

• total time: 13 minutes

Ingredients

2 tbsp butter

1/2 of an onion, finely diced

2 cloves of garlic, minced

1 lb ground spicy Italian chicken sausage, casings removed

3-4 large leaves of kale, roughly chopped

⅓ cup sun-dried tomatoes marinated in oil, chopped

1 Tablespoon tomato paste

¼ teaspoon dried oregano

¼ teaspoon dried basil

S+P, to taste

15 ounces canned butter beans, drained and rinsed

1 cup bone broth

1/4 heavy cream

1/4 cup parmesan cheese

juice of 1/2 a lemon

Fresh parsley, for serving (optional)

Directions

Heat a large skillet over medium heat. Add butter and onion. Cook, stirring occasionally, for 4 minutes.

Stir in garlic and tomato paste, then add your chicken sausage. Cooking, breaking up the sausage, until no longer pink.

Stir in kale, sun-dried tomatoes, and seasonings. Cook for 2 minutes.

Add bone broth and cream and beans. Bring to a simmer; simmer for 5-10 minutes to allow sauce to thicken a bit. Stir in parmesan and lemon juice. Serve and enjoy!