Don’t Panic: One Pot Sausage & Kale Pasta and Sheet Pan Moroccan Chicken Dinner

May 17, 2020

Author: KatieChin

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One Pot Sausage & Kale Pasta


  • 12 ounces orchiette or spaghetti or linguine
  • 12 ounces fully cooked sausage
  • 3 garlic cloves, thinly sliced
  • Zest of one lemon
  • Juice of two lemons
  • 2 tablespoons extra virgin olive oil,divided
  • 1 teaspoon salt
  • 2 heads kale, de-stemmed and chopped
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup  capers (optional)
  • Red chili flakes and freshly ground black pepper for garnish


Combine pasta, sliced chicken sausage, lemon zest, sliced garlic, olive oil, salt, and 4 1/2 cups water in a large pot over high heat. Once the water is boiling, reduce heat to medium-high and set a timer for 10 minutes. Stir occasionally to keep the pasta from sticking to the bottom of the pot.

After 10 minutes, add the kale and lemon juice and cook for an additional 2-3 minutes, until the pasta is al dente and about 90% of the water is gone and a thick sauce has formed, then remove the pasta from heat.

Add fresh cracked black pepper, parmesan cheese, and red pepper flakes, capers and toss to combine. Serve immediately.

Moroccan Chicken Sheet Pan Dinner


Spice Mixture:

  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 3/4 teaspoon turmeric
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter, melted
  • 4 cloves garlic, minced


  • 1 lemon
  • 2 large sweet onions, cut into 12 wedges each
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon turmeric
  • 3 skin-on chicken quarters
  • 1 cup green olives, pitted
  • 2 tablespoons chopped fresh cilantro leaves


Preheat an oven to 475 degrees Fahrenheit.

In a small bowl, prepare the spice rub by combining the salt, cumin, paprika, turmeric, cayenne, and black pepper. Stir in 1 tablespoon of olive oil, 1 tablespoon of melted butter and garlic.

Cut the lemon in half and set one half aside. Cut the remaining half into thin slices, then arrange the slices in a single layer on a rimmed half sheet pan. Scatter the onion wedges over the lemons, then drizzle 2 teaspoons of olive oil over the onions.

Sprinkle the pan with 1/4 teaspoon of salt and 1 teaspoon turmeric.

Brush the spice mixture evenly onto the chicken pieces.  Place the chicken  on the pan, skin side up.

Transfer the pan to the preheated oven and roast for 30-40 minutes, until the chicken reaches an internal temperature of 165 degrees and the juices run clear.

Scatter the pan with the olives and cilantro leaves. Squeeze the juice from the remaining half lemon onto the chicken. Serve warm with couscous and soft bread.