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Ingredients
US|METRIC
1 SERVINGS
- 1 lb. uncooked hot Italian chicken sausage
- 2 chicken broth (32. oz. containers, 8 cups)
- 16 oz. thick and chunky salsa (fresh)
- 16 oz. chickpeas (rinsed and drained)
- 1 cup truRoots Organic Red Lentil Sedanini Pasta
- 3 cups baby kale (coarsely chopped, tough stems removed)
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Directions
- CRUMBLE sausage into 5 quart pan. Cook and stir over medium-high heat until browned. Add chicken broth, salsa and chickpeas. Bring to a boil. Add pasta; simmer until pasta is tender. Remove from heat.
- STIR in kale.
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