Description
This quick and easy weeknight dinner is full of plump chicken sausages, zucchini, tomatoes and tender pasta! Ready in about 20 minutes!
Ingredients
Scale
- 1 tsp olive oil
- 12 oz Italian Style Chicken Sausages (cut into discs)
- 1 cup onion (diced)
- ½ tsp salt
- 2 tsp garlic (minced)
- ¼ tsp crushed red pepper (optional)
- 4 cups chicken broth
- 8 oz uncooked Radiatore pasta (or any other small pasta shape)
- 2 cups zucchini (chopped)
- 2 tbsp lemon juice
- ¼ cup Parmesan cheese (grated, divided)
- 1 cup grape tomatoes (halved)
- â…“ cup fresh basil (chopped)
Instructions
- Step 1: Heat a large skillet over medium heat and add in the olive oil. Once hot, add in the chicken sausages and onion and cook until sausages are browned and onion is tender.
- Step 2: Season with salt, red pepper flakes and garlic and cook until fragrant, about 1 minute. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Bring mixture to a boil then add in the uncooked pasta. Stir frequently, for about 10 minutes, until pasta is mostly tender, then add in the chopped zucchini.
- Step 3: Continue cooking an additional 3 minutes until zucchini is tender and most of the chicken broth is absorbed into the pasta. Stir in the lemon juice, 3 tbsp of the parmesan cheese and the grape tomatoes.
- Step 4: Remove from heat and top with the fresh basil and remaining 1 tbsp of Parmesan cheese. Enjoy!
Notes
You can swap the zucchini for other veggies like broccoli, green beans, asparagus or quartered Brussels sprouts. Use any small pasta shape such as shells, macaroni, ditalini, or farfalle.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 1423 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 43 mg