Pasta with Shrimp Kale and Andouille Sausage

As the holidays approach time compresses...  Here's a very nice and very quick dinner that at once healthful and festive.
6 oz mafalda (or other favorite) pasta

2 chicken breasts, cut into 1/2-inch cubes
2 links smoked andouille (or chorizo) sausage, diced
2 cloves garlic, minced
1 tsp fresh oregano, minced
4 cups Tuscan kale, chopped

1/2 lb shrimp, peeled and halved
juice of 1/2 lime

Bring six cups water to a boil. Salt well and add pasta. Cook, stirring every once in a while, until al dente. Drain and cover.

Meanwhile, sauté the chicken and sausage in a dash of olive oil until chicken is cooked through, about 5 minutes.

Add the garlic, oregano and kale and cook another 5 minutes, until kale wilts down a bit.

In a separate skillet, sauté the shrimp in a dash of olive oil just until pink - about 2-3 minutes total. Salt and pepper lightly, to taste. Remove from heat and sprinkle shrimp with lime juice.

Toss the pasta together with the chicken mixture and the shrimp in a serving bowl.

Serves 4.