Introduction
This vibrant and wholesome dish combines the savory flavors of chicken sausages with the freshness of zucchini and tomatoes, all tossed with perfectly cooked pasta. It’s a quick and satisfying meal that’s perfect for a busy weeknight or a cozy dinner at home.
The History of Ingredients Breakdown
- Chicken Sausages: Originating as a healthier alternative to traditional pork sausages, chicken sausages offer a leaner protein option while maintaining rich flavor.
- Zucchini: A summer squash first cultivated in Italy, zucchini adds a subtle sweetness and a pleasant texture to this dish.
- Tomatoes: Introduced to Europe from the Americas in the 16th century, tomatoes bring a bright acidity and natural umami.
- Pasta: A staple of Italian cuisine, pasta serves as the perfect base, soaking up the savory sauce and tying all the ingredients together.
Step-by-Step Recipe
Ingredients:
- 4 chicken sausages, sliced
- 2 zucchinis, chopped
- 1 cup cherry tomatoes, halved
- 8 oz pasta (penne, fusilli, or spaghetti)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional)
Instructions:
- Cook the pasta: Boil salted water and cook pasta according to package instructions. Drain and set aside.
- Sauté the sausages: In a large skillet, heat 1 tbsp olive oil over medium heat. Add sliced chicken sausages and cook until browned. Remove and set aside.
- Cook the vegetables: In the same skillet, add another tbsp of olive oil. Sauté garlic until fragrant, then add zucchini and cherry tomatoes. Cook until softened.
- Combine: Return sausages to the skillet, add cooked pasta, and toss to combine. Season with red pepper flakes, salt, and pepper.
- Serve: Garnish with fresh basil and Parmesan cheese if desired. Serve warm.
Tips for the Perfect Dish
- Pasta choice: Use pasta shapes that hold sauce well, like penne or fusilli.
- Browning sausages: Ensure sausages are golden brown to enhance flavor.
- Extra flavor: Add a splash of white wine or a squeeze of lemon for a tangy kick.
Variations and Customizations
- Vegetarian option: Replace chicken sausages with plant-based alternatives.
- Extra veggies: Add bell peppers, spinach, or mushrooms for more color and nutrients.
- Spicy twist: Increase the red pepper flakes or add a dash of hot sauce.
Health Considerations and Nutritional Value
This dish provides a good balance of protein, fiber, and healthy fats. Chicken sausages offer a lean protein source, while zucchini and tomatoes contribute essential vitamins and antioxidants. For a lower-carb option, use whole grain pasta or zucchini noodles.
FAQ
Can I make this ahead of time? Yes! Prepare the components separately and combine them when ready to serve. Reheat gently with a splash of water or broth.
What pasta works best? Penne, fusilli, and spaghetti work well, but feel free to use your favorite.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave.
Enjoy your delicious Chicken Sausages with Zucchini, Tomatoes, and Pasta!*
Chicken Zucchini Pasta Skillet
Ingredients
- 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
- ⅓ cup fresh basil chopped
Instructions
- 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.
- 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.
- 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.
- Remove from heat and top with the fresh basil and remaining 1 tbsp of Parmesan cheese. Enjoy!