Description
This hearty and flavorful meal combines Italian-style chicken sausages with zucchini, tomatoes, and tender pasta, all cooked together in just 25 minutes. Perfect for a quick and satisfying dinner.
Ingredients
Scale
- 1 tsp olive oil
- 12 oz Italian-style chicken sausages, sliced
- 1 cup diced onion
- ½ tsp salt
- 2 tsp minced garlic
- ¼ tsp crushed red pepper (optional)
- 4 cups chicken broth
- 8 oz Radiatore pasta (or any small pasta)
- 2 cups chopped zucchini
- 2 tbsp lemon juice
- ¼ cup grated Parmesan cheese, divided
- 1 cup halved grape tomatoes
- ⅓ cup chopped fresh basil
Instructions
- Cook Sausages: Heat olive oil in a large skillet over medium heat. Add chicken sausages and onion, cooking until sausages are browned and onion is tender.
- Add Flavors: Season with salt, red pepper flakes, and garlic. Cook until fragrant, about 1 minute. Pour in chicken broth, scraping the pan to release browned bits. Bring to a boil.
- Cook Pasta: Add uncooked pasta to the boiling broth. Stir frequently for 10 minutes until pasta is mostly tender.
- Add Zucchini: Stir in chopped zucchini and cook for 3 more minutes until zucchini is tender and most of the broth is absorbed.
- Finish Dish: Stir in lemon juice, 3 tbsp Parmesan cheese, and grape tomatoes. Remove from heat. Top with basil and remaining Parmesan cheese before serving.
Notes
- For a spicier kick, increase the amount of crushed red pepper.
- If you prefer, substitute the chicken sausages with turkey sausages or cooked chicken breast.
- Use gluten-free pasta if needed and ensure the chicken broth is gluten-free
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 375 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg