Description
This Chicken Sausages with Zucchini, Tomatoes, and Pasta recipe is a hearty and flavorful Italian-American dish perfect for an easy weeknight dinner. Featuring tender chicken sausage slices, fresh zucchini, juicy cherry tomatoes, and al dente pasta tossed in a savory garlic and herb sauce, it’s a healthy and protein-packed meal that comes together quickly on the stovetop.
Ingredients
Scale
Ingredients
- 8 ounces penne or rigatoni pasta
- 1 tablespoon olive oil
- 1 pound chicken sausage, sliced into 1/2-inch rounds
- 1 medium zucchini, halved lengthwise and sliced
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon dried Italian herbs
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
- Cook Pasta: Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Brown Sausage: In a large skillet, heat olive oil over medium heat. Add sliced chicken sausage and cook for 4–5 minutes, turning occasionally, until browned and heated through.
- Sauté Vegetables: Add zucchini to the skillet and cook for 3–4 minutes until slightly tender. Stir in cherry tomatoes, garlic, red pepper flakes, Italian herbs, salt, and pepper. Cook for 4–5 minutes, until the tomatoes soften and release their juices.
- Toss Pasta: Add the cooked pasta to the skillet and toss to combine everything. Pour in a splash of reserved pasta water to loosen the sauce if needed.
- Finish and Serve: Stir in grated Parmesan cheese and chopped fresh basil. Taste and adjust seasoning as desired. Serve warm with extra Parmesan cheese on top if preferred.
Notes
- Use fully cooked chicken sausage for ease and safety.
- Try adding sun-dried tomatoes or spinach as optional add-ins for extra flavor and nutrition.
- Gluten-free pasta works well as a substitute to make this recipe gluten-free.
