1 Pot Creamy Pesto Pasta


10 total


1 tablespoon olive oil

½ peeled and sliced yellow onion

1 pound of sliced turkey kielbasa

32 ounces of chicken stock

2 cups of heavy whipping cream

2 cups of canned diced tomatoes, drained

1 pounds of penne pasta

8 ounces of smoked mozzarella cheese

2 cups of packed kale leaves

Kosher salt and fresh cracked pepper to taste


Preheat the oven to 425°.

Heat the olive oil in a large pasta pot over high heat and add in the onions and kielbasa and sauté for 3 to 4 minutes lightly browning the onions.

Next add the stock, cream, tomatoes and pasta, and stir and cover and let simmer for 15 minutes or until the noodles are al dente, or slightly crunchy.

Remove from the heat, season with salt and pepper and fold in the cheese and kale.

Serve hot.