Chicken Sausages with Zucchini, Tomatoes, and Pasta
This quick, vibrant, and utterly satisfying Chicken Sausages with Zucchini, Tomatoes, and Pasta recipe is a comforting and flavorful one-pan meal, perfect for busy weeknights when you want something wholesome and delicious without a fuss.
Equipment
- Large pot
- Large skillet
Ingredients
- 4 Italian-style chicken sausages sliced
- 2 medium zucchinis sliced into half-moons
- 1 cup cherry tomatoes halved
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes optional
- salt to taste
- black pepper to taste
- 8 oz penne or fusilli pasta
- fresh basil leaves for garnish
- grated Parmesan cheese for serving
Instructions
- Step 1: Cook pasta in a large pot of salted water according to package instructions until al dente. Drain well and set aside.
- Step 2: In a large skillet, heat olive oil over medium heat. Add sliced chicken sausages and cook for 5 to 7 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
- Step 3: In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add sliced zucchini and cook for 3 to 4 minutes, stirring occasionally, until slightly softened.
- Step 4: Stir in halved cherry tomatoes, dried oregano, and red pepper flakes (if using). Season with salt and black pepper. Cook for another 3 to 4 minutes until tomatoes soften and release their juices.
- Step 5: Return the cooked sausages to the skillet with the vegetables. Add the drained pasta and toss everything together until coated in the sauce and heated through.
- Step 6: Plate the pasta and garnish with fresh basil leaves and grated Parmesan cheese. Serve immediately.
Notes
This versatile recipe allows for substitutions like different sausages (turkey, pork, plant-based) or added veggies (bell peppers, spinach, mushrooms). Ensure not to overcrowd the skillet for proper browning and cook pasta al dente. Taste and adjust seasoning throughout. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently in a skillet or microwave.