1 box whole wheat pasta (or brown rice pasta if gluten-free)
3 cups kale
1 can white beans
4 organic chicken sausages (removed from casing and crumbled up)
Heat a large pot of lightly salted water over the stovetop and bring to a boil. Once the water is boiling add the pasta to the water, stir and reduce the heat slightly to a low boil. Cook pasta according to package instructions.
While the pasta is cooking add 1 tbsp of olive oil and 1 garlic clove to a large skillet over medium heat. Allow the garlic to lightly fry in the olive oil for about two minutes and then add in the chicken sausage, kale and white beans. Cook for about 5 – 10 minutes, or until the kale is wilted and the chicken sausage is lightly browned.
Make the garlicky olive oil sauce simply by lightly frying 1 garlic clove in 2 tbsp of olive oil for about 3 minutes.
Once the pasta is done cooking, drain almost all of the water, reserving about 1/8 a cup of the pasta water and pour into the skillet with the cooked chicken sausage, kale and white beans. Drizzle the garlicky olive oil sauce over the pasta, mix well and serve.