INGREDIENTS:

• 1/2 pack Roasted Garlic & Asiago Chicken Sausages
• 1 Tbsp extra virgin olive oil
• 1 small shallot, finely chopped
• 1 cup grape or cherry tomatoes, quartered
• 1 15 oz can cannellini beans, rinsed and drained
• 2 cups chopped kale
• ½ cup low-sodium chicken broth
• ¼ cup plain Greek yogurt
• Sea salt & black pepper to taste
• Sourdough or French bread, for serving

DIRECTIONS:

• Heat half of the olive oil in a large skillet over medium heat. Add the sliced roasted garlic & asiago chicken sausages and cook for 3–4 minutes, flipping halfway, until golden brown.
• Transfer the chicken sausages to a plate and set aside.
• Wipe out the skillet and return to the heat. Add the remaining olive oil and shallot. Cook for 1–2 minutes, stirring often, until fragrant and softened.
• Stir in the tomatoes and cook for 2–3 minutes, until softened. Add the cannellini beans, kale, and chicken broth. Cook for another 2–3 minutes, until the kale begins to wilt.
• Remove from the heat and let cool for about 1 minute. Stir in the Greek yogurt until smooth. Season with salt and black pepper to taste.
• Top with the sausage slices. Serve warm with bread for dipping or spoon over cooked rice or orzo for a heartier meal.