Linguine with Braised Kale, Garlic, and Sausage

Bring eight cups of water to a boil in a large saucepan over high heat. Remove the Fresh Basil (1/2 cup) leaves from their stems. Stack the basil leaves into a neat pile and slice very thinly across, and set aside.

Cut Garlic (2 cloves) into quarter inch slices lengthwise, and set aside. Slice Cherry Tomato (1 cup) in half, and set aside. In a small bowl, mix together one cup of water and Chicken Base (1 pckg).

When water comes to a boil, add the Linguine (3 oz) and cook for 12 minutes. After two minutes of cooking, separate the noodles with tongs and repeat every three to four minutes to prevent the noodles from sticking. Drain into a colander and return to saucepan.

Meanwhile, heat a large saute pan over medium high heat. Add Olive Oil (as needed) to the pan and swirl pan evenly to coat the bottom. Remove casings from Turkey Sausage (1) and discard. Carefully add sausage to pan and cook for three minutes, breaking up with a spoon.

Add the garlic cloves and chopped Kale (3 1/3 cups) and cook for two minutes.

Add a quarter cup of chicken broth, reduce heat to medium low, cover, and simmer for two minutes.

Add the cherry tomatoes and a quarter cup of chicken broth. Cook for two minutes.

Add the linguine and toss until the pasta is well coated. Remove from heat and fold in the basil.

Distribute pasta evenly in the center of two plates. Sprinkle with Crushed Red Pepper Flakes (as needed) and Parmesan Cheese (1 tsp).

Serve and enjoy!