Sausage & Clams with Chickpeas in Fideos

Ingredients
12 oz spicy Italian sausage
1 c. onion, diced
2 tbs minced garlic
2 tbs dry white wine
8 c. kale, chopped
1/8 tsp salt
1/4 tsp fresh ground pepper
28 oz fat-free, low sodium chicken broth
16 little clams
1, 15 oz can chickpeas, drained and rinsed
4-6 oz angle hair pasta

Directions
1. Heat a Dutch oven over high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan, cook 4 minutes or until browned, stirring to crumble. Reduce heat to medium, stirring in 1/2 cup chopped onion and 1 tbs minced garlic. Cook 1 minute. Add wine and cook 1 minute or until liquid evaporates. Add kale, salt, and 14 oz chicken broth. Cover, reduce heat, and cook 15 minutes.
2. Heat a large skillet over medium heat. Coat pan with cooking spray. Add pasta, breaking in half. Cook 3 minutes or until brown, stirring frequently. Stir in 1/2 cup diced onion and 1 tbs minced garlic. Cook 2 minutes, stirring. Add pepper, salt, and 14 oz chicken broth. Cover, reduce heat and simmer 5 minutes.
3. Stir clams and chickpeas into kale mixture. Cover and cook 10 minutes until shells open, discarding any unopened shells. At the same time, uncover pasta and cook 10 minutes or until pasta is tender.

Alternatives
*Since it is scallop season (at least for the next two weeks!), I used 1 lb bay scallops instead of clams.
*If you interested in cutting fat and calories (and taste!), use ground turkey breast instead of sausage.
*Vegetable broth can be substituted for chicken broth.