Ingredients
Scale
- 12 ounces chicken sausage, sliced into rounds
- 2 tablespoons olive oil
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 pint cherry tomatoes, halved
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
- ½ teaspoon red pepper flakes (optional, for a bit of heat)
- 8–10 ounces dry pasta, such as penne, rigatoni, or fusilli
- 3 cups chicken broth
- Salt and black pepper, to taste
For Finishing
- ¼ cup grated Parmesan cheese (optional, or use a dairy-free alternative if preferred)
- ¼ to ⅓ cup fresh chopped basil or parsley, for garnish
- Juice of half a lemon, for brightness (optional)
Prep Notes
- Wash and prep vegetables before you begin.
- Slice chicken sausages evenly so they cook uniformly.
- Mince the garlic and dice onions finely to avoid uneven cooking.
- Measure out spices and broth so they’re ready when needed.
Instructions
1. Sear the Chicken Sausages
- Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat.
- Once the oil is hot, add the chicken sausage slices in a single layer.
- Let them cook for 5 to 7 minutes, flipping once, until golden and slightly crispy on the edges.
- Transfer the cooked sausage to a plate and set aside.
2. Sauté Aromatics
- In the same skillet, add the diced onion and sauté for 2 to 3 minutes, or until soft and translucent.
- Add the minced garlic and red pepper flakes (if using), and cook for another 30 seconds to 1 minute, stirring frequently to prevent burning.
3. Add Vegetables
- Add the halved cherry tomatoes and sliced zucchini to the skillet.
- Sprinkle in the Italian seasoning, and season with a pinch of salt and black pepper.
- Sauté the mixture for 4 to 5 minutes, stirring occasionally, until the zucchini begins to soften and the tomatoes release their juices.
4. Pour in the Broth
- Deglaze the pan by pouring in the chicken broth.
- Use a wooden spoon to gently scrape up any browned bits from the bottom—this is essential for building flavor.
5. Cook the Pasta
- Stir in the dry pasta.
- Increase the heat slightly and bring the liquid to a gentle boil.
- Reduce to a medium-low simmer, cover, and let the pasta cook for 12 to 14 minutes, stirring every few minutes to ensure it doesn’t stick to the bottom.
- The goal is to cook the pasta until tender while allowing the broth to reduce into a light, flavorful sauce.
6. Bring It All Together
- Once the pasta is al dente and most of the broth is absorbed, return the chicken sausage to the pan.
- Stir in the lemon juice (if using) and half of the grated Parmesan cheese (if using).
- Let everything warm together for another 2 to 3 minutes so the flavors can meld.
7. Garnish and Serve
- Turn off the heat and stir in fresh chopped basil or parsley.
- Taste and adjust salt or pepper as needed.
- Sprinkle the remaining Parmesan on top before serving.
Notes
- Don’t overcrowd the sausage: Cook it in batches if necessary to ensure a good sear. Crowding the pan will cause it to steam instead of brown.
- Use quality broth: Since the pasta cooks in the broth, a flavorful stock will make a noticeable difference.
- Taste as you go: Always season at each stage of cooking. This builds a deeper, more balanced flavor.
- Customize vegetables: Bell peppers, mushrooms, spinach, or asparagus would all work beautifully in this dish.
- Add creaminess (optional): Stir in a few tablespoons of cream cheese or a splash of heavy cream at the end for a richer texture.
- Use gluten-free pasta if needed: The method remains the same, but keep an eye on cook times—gluten-free pasta can vary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes