Chicken Sausage, Kale and White Bean Sweet Potato Noodle Skillet

Chicken Sausage, Kale and White Bean Sweet Potato Noodle Skillet is a quick and healthy gluten-free dinner recipe. Ready in 20 minutes or less and full of protein, fiber, and vitamins!

Woooo! Anybody else get their booty kicked by this weekend’s time change? Cam’s been sleeping amazingly well lately but of course he picked Saturday night to throw an hour long concert featuring his new raspberry blowing skillz at 3:30am. So adorable, but…! I tried not to let it put a damper on my day because the lost hour (well, two I suppose because of the time change,) means we get to twirl in the sunshine a little longer each day for the next 8 months. WORTH IT, am I right?

It’s about this time of year when the thought of spending an hour in the kitchen making dinner sounds less and less appealing than it already does. There’s a reason 30 minute meals or less are my specialty – Mama wants to be outside taking a long evening walk or jog when the day starts to wane, not toe tapping in front of a big pot of water waiting for it to boil.

This is also the time of year when the craving for healthy meals begins to take over (minus the nachos I destroyed at Club Car on Saturday night ?) as evidenced by the 20 minute Chicken Sausage, Kale and White Bean Sweet Potato Noodle Skillet that’s graced my table three times over the past two weeks. We are loving this simple, healthy dish that is TODDLER APPROVED, people. Beans, greens, and all!

Yesterday I was watching CBS Sunday Morning like the 80 year old soul that I am, and the program (see) was all about cancer. A super heavy topic which, to be honest, I usually have a hard time with, but a piece on nutrition caught my attention. According to the show, 30% of cancers could be prevented by eating a healthy diet and exercising. The expert being interviewed suggested filling your dinner plate with 2/3 vegetables, whole grains, and fruit, and 1/3 protein – beans, lean meats and seafood, etc. The information was timely because this meal 100% meets the requirements.

Sweet potatoes are spiralized into “noodles” then sauteed with kale, white beans, and chicken sausage. Simple, healthy, and incredibly satisfying. Ok, ok, chicken sausage isn’t exactly “lean” but it usually contains less saturated fat than pork sausage, and when enjoyed in moderation, I’m ALL for it. Especially the brand I used which I’ll share below – it is honest to goodness the best chicken sausage I’ve ever had. So tasty!

Now I mentioned this dish is toddler friendly and, like I always say, if a toddler likes a dish, it’s got to be good. Lincoln loves to watch vegetables zip through my spiralizer, transforming before his eyes, and hello – I don’t care if you’re 3 or 83, orange noodles are just FUN to eat. The fact that they’re packed with vitamins and nutrients is icing on the cake.

So what say you? Will you try this quick and healthy, spring-ready recipe? I’ll show you how!

Start by peeling and trimming 1 large sweet potato then spiralize it using the smallest noodle blade. I’m sure I sound like a broken record, but I have a Paderno Spiralizer and love it! Honestly, I have so many semi-useless kitchen gadgets taking up space in my cupboards (pasta roller we can’t even use, I’m looking at you,) but the spiralizer is one that’s earned it’s spot. We use it all.the.time. Such an easy way to eat healthier.

Set the sweet potato noodles aside then add 1 Tablespoon extra virgin olive oil to a large, 12″ skillet over heat that’s just a touch above medium. Add 2, 3oz chicken sausage links that have sliced then saute until browned on both sides. I used Aidells Roasted Garlic and Gruyere Cheese sausage and it might be the best chicken sausage I’ve ever had. The cheese creates a crispy crust on the outside of each slice as it browns in the skillet. AMAZING!

Scoop the browned sausage onto a plate then heat 2 Tablespoons extra virgin olive oil in the skillet. Add the sweet potato noodles plus 4 cups chopped curly kale, season with salt and pepper, then saute until the vegetables begin to soften, 5 minutes. Add 1/2 cup chicken broth then continue to saute until the vegetables are crisp tender, another 2-4 minutes.

Last step is to add the browned sausage back into the skillet plus 1 cup canned cannellini beans that have been drained and rinsed. Toss to combine and heat everything up, then taste and adjust salt and pepper if necessary.

A sprinkling of freshly grated parmesan cheese on top would be divine but if you’re trying to keep things clean, this dish could not be more gobble-worthy as is. I hope you love it – enjoy, enjoy!

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