31 Eazy Recipes with Chicken Sausage

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chicken Sausage Veggie Stir Fry

Chicken Sausage Veggie Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

Just 25 minutes and easy steps to make this easy Chicken Sausage Stir Fry with veggies! Read the notes for ingredient substitution ideas. Make sure to prep all the ingredients before starting to cook, because this recipe cooks quickly!

Ingredients

• 1 tablespoon olive oil
• 2 red bell peppers (diced into chunks)
• 1 purple onion (diced into chunks (or use any onion))
• 2 small zucchinis (sliced into ¼-inch rounds and then into half moons)
• 5 oz Brussels sprouts (cut in half or quartered if they’re large)
• 4-6 chicken apple sausage links (sliced (make sure to use cooked sausage links))
• 2 cloves garlic (minced)
• Optional garnish: chopped fresh scallions, parsley, or cilantro

Instructions

1. Preheat your skillet over medium heat. Once your skillet is hot, add the oil, bell peppers, and onions. Cook until softened, about 3 to 4 minutes, stirring frequently.
2. Add the brussels sprouts and zucchini. Cook for an additional 3 to 4 minutes, stirring frequently. Add more oil if the vegetables burn or stick to the pan.
3. Add the sausage. Cook for an additional 3 minutes, stirring frequently.
4. Add the minced garlic and stir for about 1 minute to release the flavors of the garlic, but not burn it. Remove from heat and serve warm, garnishing with fresh herbs, if using.

2. White Bean Soup with Kale and Chicken Sausage

White Bean Soup with Kale and Chicken Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘4’]

This rustic soup of white beans with kale and chicken sausage is thick and hearty and can be made on the stove top or Instant Pot.

Ingredients

• 2 Tablespoon olive oil (divided)
• 1 pack of chicken sausage with apples, 10-12 ounces (sliced)
• 1 medium yellow onion (diced)
• 2 cloves garlic (minced)
• 1 lb dried white beans (rinsed)
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups chicken broth (or vegetable broth)
• 3 cups chopped kale

Instructions Instant Pot Instructions

1. Set Instant Pot to saute and allow to preheat. Add 1 tablespoon of olive oil and sliced chicken sausage then cook for 3-4 minutes stirring occasionally until browned. Remove and set aside.
2. Add remaining tablespoon of olive oil then add diced onion and cook for about 2 minutes until translucent. Turn off Instant Pot then add garlic and cook for another minute stirring frequently to avoid burning.
3. Add broth, beans, kale, rosemary, salt, pepper, and bay leaf then stir to combine. The beans should be covered by around 1 inch of liquid. Cover the Instant Pot and set to manual for 25 minutes. Allow steam to release naturally after complete.
4. After the steam has released, carefully remove the lid from the Instant Pot and mash some of the beans with a wooden spoon then add back the chicken sausage and stir to combine.
5. For a thicker texture, set the Instant Pot to saute and let simmer, stirring occasionally, until it reaches your desired consistency.

Stove Top Instructions

1. Soak the beans in 6 cups of water for 6-8 hours or overnight then drain.
2. Heat 1 tablespoon of olive oil in a dutch oven or stock pot then add the chicken sausage and cook, stirring occasionally, for 3-4 minutes until browned. Remove and set aside.
3. Add 1 tablespoon of olive oil and the onions to the pot and cook for 2-3 minutes until softened and translucent. Add the garlic and cook for 30-45 seconds until fragrant, stirring constantly to avoid burning. Add Kale and cook for around 2 minutes until softened. Add beans, broth, rosemary, salt, pepper, and bay leaf and stir to combine.
4. Cook uncovered for 30-45 minutes, stirring occasionally, until beans are softened. In the last 5 minutes of cooking mash some of the beans with a wooden spoon to help thicken the soup.

3. Chicken Sausage Rolls

Chicken Sausage Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’48’, ’48 sausage rolls’]

These Chicken Sausage Rolls are are flavorful bites of minced chicken and onion soup mix filling wrapped in a flaky puff pastry. They are quick to make, use easy ingredients, and are a delicious appetizer for feeding a crowd (you can make them ahead of time too)!

Ingredients

• 17.3 ounces puff pastry; (1 package)
• 16 ounces minced chicken; (1 package)
• 2 ounce onion soup mix packet (* recipe below for homemade)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown mustard
• 1 tablespoon tomato paste; (or ketchup)
• 1 teaspoon black pepper
• 1 egg (whisked together with 1 teaspoon of water)

Instructions

1. Preheat oven to 400 °F
2. Unthaw the puff pastry by following the instructions on the package.
3. In a bowl combine minced chicken, onion soup mix, Worcestershire sauce, brown mustard, tomato paste, and black pepper. Set aside.
4. Unfold the puff pastry and cut into 3 oblong rectangles. With a rolling pin, lightly roll them along the long end to make the puff pastry thinner and a square shape (but not too thin so it tears).
5. For each piece of puff pastry, place scoops of the minced chicken filling down the center of the puff pastry. It should resemble a log shape.
6. Egg wash the puff pastry on both sides of the minced chicken log.
7. Gently fold one side of the puff pastry over to the other and seal together firmly.
8. Continue until all the minced chicken filling and puff pastry is used.
9. Cut each sausage roll into 6 to 8 equal sized pieces. Place the sausage rolls on a parchment lined baking sheet 2 inches apart.
10. Brush the sausage rolls with the egg wash and lightly score the top of the puff pastry (without piercing it to reveal filling).
11. Bake for 16 to 18 minutes or until golden brown and the chicken mixture is cooked.
12. Serve piping hot out of the oven.

4. Cajun Pasta with Chicken Sausage and Shrimp

Cajun Pasta with Chicken Sausage and Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’]

Cajun Pasta with Chicken Sausage and Shrimp is packed with a rainbow of vegetables, chicken sausage and shrimp and paired with pasta.

Ingredients

• 8 ounces of your favorite pasta
• 1 – 11 ounce package of sweet Italian chicken sausage
• 8 ounces of shrimp {I buy the peeled (deveined and precooked shrimp})
• 2 tablespoons olive oil
• 3 garlic cloves (minced)
• 2 bell peppers (seeds removed, cut into thin slices)
• 1 medium zucchini (cut into thin rounds)
• 2 cups of fresh spinach
• 1 – 15 ounce can of diced tomatoes (drained)
• 1/2 cup of heavy cream
• 3 teaspoons cajun spice {more or less based on your tastes}
• 1/2 cup freshly grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley

Instructions

1. Cook the pasta according to the package.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and saute for two minutes. Add in the bell pepper, sausage and shrimp and continue to saute for about 4-5 minutes, until the sausage and shrimp is heated through.
3. Add the zucchini and spinach and continue to cook for another 2-3 minutes, or until the spinach is wilted.
4. In a small mixing bowl combine the heavy cream, diced tomatoes and cajun spice and mix well.
5. Pour the sauce over the pasta dish and simmer for 2-3 minutes to let the sauce cook down a bit. Stir in the pasta and add salt and pepper to taste. Sprinkle the Parmesan cheese over the dish. Garnish with fresh parsley. Enjoy warm!

5. Chicken Sausage and Peppers

Balsamic Sausage and Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 Servings’]

This balsamic chicken sausage & peppers recipe is a delicious, quick & easy dinner that’s ready in under 20 minutes. Chicken Sausage is sautéed with garlic, onions, peppers and balsamic vinegar.

Ingredients

• 12 ounces chicken sausage ((4 links, diced))
• ½ cup onion ((diced))
• 1 teaspoon minced garlic
• 4 Tablespoons olive oil ((divided))
• 1 green bell pepper ((diced, 1 cup))
• 1 red bell pepper ((diced, 1 cup))
• 1 yellow bell pepper ((diced, 1 cup))
• 1 Tablespoon Italian seasoning
• ¼ teaspoon sea salt ((or to taste))
• ¼ teaspoon pepper ((or to taste))
• 3 Tablespoons balsamic vinegar
• ½ cup parmesan cheese ((for serving))

Instructions

1. Add 2 Tablespoons olive oil, sausage, garlic and onion to a non-stick skillet. Cook over medium-high heat until the sausage is lightly browned, stirring occasionally (5-7 minutes).
2. Add diced peppers and 2 additional tablespoons of olive oil. Stir until combined.
3. Cover and sauté until peppers are soft and slightly browned, stirring occasionally (about 5 minutes).
4. Add Italian seasoning, sea salt and pepper and stir to combine.
5. Add balsamic vinegar and stir until combined.
6. Cook, uncovered, until vinegar is thickened and the sausage/vegetable mixture is evenly coated, about 3-5 minutes.
7. Taste and adjust salt/pepper and balsamic vinegar, if desired.
8. Serve over pasta with a sprinkle of parmesan cheese.

6. Lazy Skillet Lasagna with Tortellini

Lazy Skillet Lasagna with Tortellini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz cheese tortellini (about 340 g)
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh baby spinach (optional)
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. In a large skillet, heat olive oil over medium heat and sauté onion and garlic until translucent.
2. Stir in marinara sauce and Italian seasoning; simmer 5 minutes to blend flavors.
3. Add tortellini and spinach; cook until tortellini is tender and spinach wilts, about 5 minutes.
4. Dollop spoonfuls of ricotta over the mixture; sprinkle mozzarella and Parmesan on top.
5. Cover and cook until cheese melts, about 2–3 minutes; season with salt and pepper.
6. Spoon onto plates and serve hot.

7. Spicy Chicken Sausage Pasta

Spicy Chicken Sausage Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

Healthy and flavorful chicken sausages cooked with a tomato based sauce make a delicious pasta meal!

Ingredients

• 4 Premio Spicy Italian Chicken Sausages
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup dry red wine
• 28 oz can diced tomatoes
• 1/3 tsp red pepper flakes
• 1 14.5 oz can of cannellini beans, rinsed and drained
• 1 lb rigatoni or other short, substantial pasta shape
• 2 tbsp fresh basil leaves, thinly sliced
• 1/3 cup Parmigiano cheese, grated, plus additional for serving
• salt to taste

Instructions

1. Coat a skillet with oil spray, and heat a large skillet on medium high. Add the Premio Spicy Italian Chicken Sausages. Cook for about 5 minutes, turning occasionally, to cook the sausages. Remove the sausages when browned, and set aside on a plate to cool. *See notes about an option for the sausage preparation.
2. Add the olive oil to the same skillet used to brown the sausage, and heat on medium. Add the onions, and cook for about 5 minutes until softened.
3. Stir the garlic into the skillet, and cook for about 1 minutes.
4. As the onion cooks, cut the sausages into circle slices about 1/2 inch thick. Note the sausages are not cooked through at this point, and they may break apart a bit as you cut them. That is fine!
5. Add the sausage slices to the skillet, stir to combine with the onions. Stir in the red wine, and cook until the wine is reduced by roughly one half, which will take about 5 minutes.
6. Stir in the diced tomatoes and add the red pepper flakes, and salt to taste. Bring the sauce to a simmer on medium heat. Cook for about 20 minutes, stirring occasionally and adjusting the heat if needed to keep the sauce gently simmering. Toward the end of the cooking time, stir the beans into the sauce.
7. As the Premio Sausages cook in the tomato sauce, bring a large pot of water to boil. Add the pasta, and cook according to package instructions.
8. When the pasta is cooked to your liking, drain the pasta, then toss it immediately with the sausage and tomato sauce. Add the Parmigiano cheese and basil, stirring to combine. Plate the Spicy Chicken Sausage Pasta and enjoy! Pass extra cheese at the table for serving.

8. Crustless Keto Mini Quiche

Keto Mini Quiche (Crustless Low Carb Mini Quiche) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘4’]

When you make crustless keto mini quiche in single-serve mini pie tins, you get to eat the whole thing! This low carb mini quiche recipe is packed with flavorful sausage, mozzarella, pesto, and sun-dried tomatoes. Only 4.7 grams of net carbs per serving!

Ingredients

• 1 tablespoon olive oil
• 1 medium shallot, chopped
• 4 ounces chicken sausage, crumbled ((113 grams; homemade or store-bought))
• 1 clove garlic, minced
• 6 large eggs
• 2 tablespoons pesto ((homemade or store-bought))
• 2 tablespoons milk, 2%
• 4 ounces shredded mozzarella cheese ((113 grams))
• 2 tablespoons sun-dried tomatoes packed in oil, drained, chopped small
• salt and pepper, to taste
• cooking oil spray of choice
• fresh basil or chives, chopped ((for garnish, optional))

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cook the chicken sausage, shallot, and garlic in the olive oil in a skillet on the stovetop over medium heat. Crumble the sausage with aa spatula as it browns. It will take approximately 10 minutes.
3. In a medium-sized bowl, whisk together the eggs, pesto, milk, cheese, salt, pepper, and sun-dried tomatoes. Stir in the sausage mixture.
4. Mist four 5-inch (12.7 cm) mini pie tins with the cooking oil spray. Divide the egg mixture evenly between the tins.
5. Bake the frittatas in the top third of the oven for 25-30 minutes. Remove after baking and let cool a bit before garnishing with the optional basil or chives.

9. Chicken Sausage, Broccoli, and Orzo Skillet

Chicken Sausage, Broccoli, and Orzo Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz chicken sausage, sliced
• 2 cups broccoli florets
• 1 cup orzo, dry
• 2 1/2 cups chicken broth
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• Zest of 1 lemon (optional)

Instructions

1. In a large skillet, heat olive oil over medium heat and brown the sausage slices.
2. Add garlic and sauté 1 minute until fragrant.
3. Stir in broth and orzo; bring to a boil, then reduce heat and simmer until orzo is al dente, about 8–10 minutes.
4. Add broccoli and cook until tender and bright green, about 3–4 minutes.
5. Stir in Parmesan and lemon zest; season with salt and pepper.
6. Portion and serve warm.

10. Skillet Chicken Sausage with Apples

Skillet Chicken Sausage with Apples is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 4

Skillet Chicken Sausage with Apples is an easy recipe that you can throw together at the last minute with ingredients you probably already have on hand.

Ingredients

• 1 tablespoon, plus 2 teaspoons
• 4 chicken sausages, sliced
• 3 small apples, cored and cut into chunks
• 2 teaspoons sugar
• 3/4 cup white wine
• 1 tablespoon apple cider vinegar
• salt and pepper to taste

Instructions

1. Warm 2 teaspoons olive oil in a large skillet over medium-high heat. Add sliced chicken sausages to the pan and cook until browned (about 4-5 minutes), stirring often.
2. When the chicken sausages are browned, transfer them to a plate.
3. Add 1 tablespoon of olive oil to the same skillet and add the apple chunks. Sprinkle the apple slices with sugar and cook until light golden brown. Stir occasionally, for about 5 minutes. When apples are slightly tender, transfer to a plate.
4. Return the chicken sausages to the pan and add the white wine and apple cider vinegar. Bring to a boil.
5. Reduce heat and simmer until the wine combination has thickened, approximately another 5 minutes.
6. Return the apple chunks to the skillet until they are heated through. Season with salth and pepper.
7. Serve immediately.

11. Italian Chicken Zucchini Boats

Italian Chicken Stuffed Zucchini Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’, ‘4 people’]

Zesty, delicious and low carb, your family will love this quick and easy recipe. If you can’t find clean sweet Italian chicken sausage, you can make your own with ground chicken. Refer to the link in the post.

Ingredients

• 4-6 large zucchini, cut in half and scraped out with a spoon to leave about 1/2 inch on the outer skin/layer
• 1.5 lbs sweet Italian chicken sausage
• 1 tbsp olive oil
• 1 large shallot, chopped
• 2-3 garlic cloves, minced (I used 3 small)
• 1/4 cup canned diced tomatoes or tomato sauce (*Can omit)
• 2-4 oz goat cheese or cream cheese
• 1/4-1/3 cup shredded fresh mozzarella cheese
• 2 tbsp fresh basil chopped
• 2 tbsp fresh parsley chopped
• kosher salt and freshly ground pepper
• 1/4 cup OPTIONAL: panko

Instructions

1. Preheat oven to 375 degrees F. Slice zucchini in half lengthwise and scoop out the filling, leaving about 1/4″ around the edges. You can use the scraped out filling for smoothies!
2. After you have scraped out the zucchini so they are little boats, place them on a lightly oiled cookie sheet. Meanwhile heat 1 tbsp olive oil in a large saute pan on medium high heat. Add the shallot and cook for 1 minute, then add the garlic. Remove any casings and add chicken sausage to the pan, separating into small pieces with a wooden spoon. Cook about 5-7 minutes until cooked through.
3. On low heat, add tomatoes or tomato sauce (if using) and goat or cream cheese. Remove from heat once combined. Stir in basil and parsley (leave a little bit to sprinkle on top) and add salt and pepper to taste. Scoop filling into your zucchini boats. Top with shredded mozzarella and panko (if using). Bake for 15-20 minutes until lightly browned on top and bubbling. Zucchini should be softened but still firm. Serve warm.
4. If using panko and it is not brown enough for your liking, you can broil under high heat for 2 minutes or so.

12. Sheet Pan Chicken Sausage and Veggies

Sheet Pan Chicken Sausage and Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘5’]

This Sheet Pan Chicken Sausage and Veggies recipe is a healthy 30 minute dinner! It’s gluten free, low carb, and made with cauliflower.

Ingredients

• 1 12 oz. package mild Italian chicken sausage ( or sausage of choice)
• 4 cups green beans (~ 1 lb. green beans)
• 4 cups cauliflower florets (~ 1 small head cauliflower)
• 1 large bell pepper (any color)
• 2 Tbsp. olive oil
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 1/4 tsp. kosher salt
• 1/4 tsp. pepper

Instructions

1. Heat oven to 400 degrees Fahrenheit.
2. Start by thoroughly rinsing and drying 1 small head of cauliflower, 1 bell pepper, and 1 lb. green beans. Trip the ends of the green beans.
3. Once the green beans are trimmed, chop the beans into halves or thirds (depending on your preference). This yields roughly 4 cups of chopped green beans.
4. Break 1 small head of cauliflower into florets. Cut any larger pieces into smaller florets, making sure they are all relatively the same size to ensure even cooking. This yields roughly 4 cups of chopped cauliflower.
5. Remove the stem, seeds, and membranes from 1 bell pepper (any color). Cut the pepper into chunks.
6. Place the green beans, cauliflower, and bell peppers onto a large sheet pan (I find that either 11×17″ or 12×16″ works great).
7. Drizzle the vegetables with 2 tablespoon olive oil and sprinkle with 2 teaspoon each of garlic powder and onion powder. Sprinkle ¼ teaspoon kosher salt and pepper over the top. Toss the veggies in the olive oil and spices until completely coated.
8. Cut 1 12 oz. package of sausages into large chunks. Place the sausages over the top of the vegetables, being sure not to overcrowd the pan.
9. Place the sheet pan in the oven and roast for 30 minutes or so, or until the vegetables are softened and golden brown on the outside. The sausages should be fully cooked and slightly crispy. (The safe internal temperature for sausage is 165 degrees Fahrenheit and can use checked using a food thermometer).
10. Remove the pan from the oven when finished.
11. To Serve: Serve with Parmesan cheese and fresh herbs such as basil or parsley (optional). Other serving suggestions include pickled peppers, onions, or Italian giardiniera (optional).

13. Healthy Creamy Chicken Sausage Skillet

Healthy Creamy Chicken Sausage Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

Chicken sausages cooked in a simple creamy sauce with asparagus, cannellini beans and peas, perfect for weeknight dinners and completely adaptable too!

Ingredients

• 6-8 chicken sausages (cut into chunks diagonally)
• 1 tablespoon olive or rapeseed oil
• 1 medium carrot (finely diced)
• 2 shallots (sliced)
• 2 garlic cloves (minced)
• 1 bunch asparagus ((about 225g or 8oz) diced or cut into short lengths)
• 1 tablespoon all purpose flour
• 1 teaspoon Dijon mustard
• 1 cup chicken stock ((240ml))
• ¾ cup frozen peas
• 1 can cannellini beans (drained and rinsed)
• ¼ cup heavy cream/double cream ((60ml))
• salt and pepper (to taste)
• chopped fresh parsley (to garnish)

Instructions

1. In a cast iron skillet or frying pan, fry chicken sausage chunks on all sides according to package instructions and until cooked through. Remove to a plate.
2. Add the oil to the pan and add the finely diced carrots along with a pinch of salt. Cook for 2-3 minutes until beginning to soften. Add the shallots and cook for another 2 minutes. Next add the asparagus and garlic and cook for another minute or two.
3. Add the flour and stir well. Cook for a minute before adding the mustard and the chicken stock. Stir well and bring to a simmer.
4. Add the cannellini beans, peas and double cream and stir well. Return the cooked sausages to the pan and simmer for 5-10 minutes until the veggies are tender and the sauce has thickened. Season to taste with salt and pepper and serve garnished with chopped fresh parsley.

14. Chicken Sausage Spaghetti

Chicken Sausage Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘5’]

This Chicken Sausage Spaghetti recipe is a great weeknight dinner! It’s made in a skillet with kale, tomato sauce, and Parmesan cheese.

Ingredients

• 4 cloves garlic
• 2 shallots (or 1/2 an onion – any color)
• 1 package chicken sausage (mild or spicy Italian is great)
• 2 Tbsp. olive oil
• 2 packed cups chopped kale (or spinach)
• 1 jar marinara sauce (16 oz. jar)
• 3/4 cup low sodium chicken broth (split)
• 1 package gluten free spaghetti noodles
• 1/3 cup Parmesan cheese (split)
• 1/4 tsp. kosher salt
• 1/4 tsp. pepper
• fresh basil or parley (optional)

Instructions

1. Mince 4 cloves of garlic and 2 shallots (can use 1/2 an onion if you prefer).
2. Chop 2 packed cups of kale (can sub spinach if preferred).
3. Diagonally slice 1 package (equals 4-5) mild or spicy Italian chicken sausages.Feel free to use chicken sausage of choice. Make sure brand of sausage is gluten free if gluten is an issue for you.
4. Place a pot of water on the stove top and bring to a boil. Prepare 1 package of gluten free spaghetti noodles according to the instructions (can use regular spaghetti noodles if gluten is not an issue for you). Cook just until al dente, drain, and rinse the noodles under cold water.Draining and rinsing the noodles under cold water will prevent them from sticking together and results in better texture.
5. Place a cast iron skillet or large, heavy bottomed skillet on the stove top and heat to medium-high. Add 2 Tbsp. olive oil to the skillet.
6. Once the oil is hot, place the sliced sausages in the skillet. Sauté the sausages for 8-10 minutes, stirring often. Once the sausages are slightly browned and fully cooked, remove them from the skillet and set aside.
7. Reduce the heat to medium and add the minced garlic and shallots (or onions) to the skillet and sauté on medium high heat for 4-5 minutes, stirring often.Deglaze the pan by adding ¼ cup of low sodium chicken broth to it. Remove the brown bits from the bottom of the skillet with a wooden spatula.
8. Add the cooked sausage back to the skillet, along with 1 16 oz. jar of marinara sauce. Stir the sausage into the sauce.
9. Add 2 packed cups of chopped kale (or spinach), 1/4 tsp. each of kosher salt and pepper, and 1/2 cup low sodium chicken broth to the skillet. Stir until completely combined.Simmer the sauce mixture for 5-6 minutes over medium heat, stirring occasionally.
10. Add the as many of the cooked spaghetti noodles to the skillet that you like and toss until coated in the sauce. Sprinkle 1/4 cup of shredded Parmesan cheese over the pasta and toss until coated.
11. Cook for a few minutes, or until the pasta is warmed through.
12. To Serve: Serve the pasta with some extra shredded Parmesan cheese and fresh torn basil or parsley (optional).

15. Smoked Chicken Sausage and Roasted Vegetables

Smoked Chicken Sausage And Roasted Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

This sheet pan meal of smoked chicken sausage and roasted vegetables is perfect for a weeknight meal and comes together quickly. Healthy and easy for any night, you can put this recipe with many different sides for a simper simple dinner kids and the whole family will love.

Ingredients

• 4 Links smoked chicken sausages
• 2 heads broccoli (approximately two cups chopped)
• 1 medium bell pepper
• 1/2 sweet onion (like vidalia or other large sweet onion)
• 8 tablespoons olive oil
• 1 teaspoon garlic (powdered or granulated)
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 tablespoon oregano
• 1 tablespoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• pan spray

Instructions

1. Preheat oven to 425 degrees.
2. Lay foil or parchment paper on a cookie sheet, and spray with a light layer of pan spray.
3. Slice chicken sausage and chop all veggies. Place in a single layer on the cookie sheet.
4. Drizzle olive oil and all spices over top of veggies and chicken sausage. Mix well with hands.
5. Cook in the oven for 17-22 minutes stirring once halfway through. Veggies will be cooked but still crisp, and sausage will be hot.

16. Healthy Breakfast Sandwich

Healthy Breakfast Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT35M · Total: PT65M · Yield: [’12’, ’12 sandwiches’]

Move aside drive thru, Healthy Breakfast Sandwich with eggs, veggies and whole wheat bun is a better way to jump start the day. Meal prep dozens at a time, freeze and reheat for easy breakfast from frozen.

Ingredients

• 12 large eggs
• 4 cooked chicken sausages (diced)
• 1 large onion (finely chopped)
• 1 bell pepper (finely chopped)
• 5 large kale leaves (rib removed and chopped (baby spinach works too))
• 1 tablespoon avocado oil (or olive oil)
• 1/4 cup milk (or water)
• 1 teaspoon baking powder
• 12 whole wheat burger thin buns (English muffins or bagels)
• 12 slices cheese (Gouda, cheddar or Swiss)
• Salt and pepper (to taste)
• Cooking spray

Instructions

1. To saute veggies: Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and saute for 3 minutes, stirring occasionally. Add bell pepper and saute for 3 more minutes. Add kale, a pinch of salt and pepper; saute for another minute, stirring a few times.
2. To cook eggs: Preheat oven to 375 degrees F and spray bottom and sides of large 16 x 11 baking sheet liberally with cooking spray. In a large bowl, add eggs, milk, baking powder, a pinch of salt and pepper; and whisk well. Add cooked veggies and sausage; and stir well.
3. Pour onto prepared baking sheet distributing sausage and veggies evenly with a fork. Bake for 25 minutes uncovered.
4. Remove eggs from the oven. Using flat spatula loose eggs from the edges of the baking sheet. Then cut with same spatula into 12 squares and carefully loosen on the bottom with a scraping motion.
5. To assemble sandwiches: Tear 12 pieces of unbleached parchment paper 1 inch wider than a bun. Tear 12 pieces of aluminum foil 2 times wider than a bun.
6. Open the bun and place egg on the bottom part, topping with cheese and closing with the top bun. Wrap in parchment and then in aluminum foil tightly.

17. Garlic Skillet Potatoes with Sausages

📋Garlic Skillet Potatoes with Sausages is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [‘3’, ‘3 servings’]

Garlic skillet potatoes with sausages are perfect breakfast potatoes that has become our new favorite. It’s quick, easy and loaded with flavors. Not to forget, all made in one skillet! This is ONE SKILLET recipe, potatoes, veggies, sausages all cooked in one pan.

Ingredients

• 1 ½ pounds red skin potatoes
• 1 pound smoked breakfast sausage ((I used smoked chicken sausage))
• 5 tablespoons olive oil (you can use olive oil and butter)
• 2 teaspoon garlic (minced)
• 1 large onion (sliced)
• ½ red bell pepper (cut lengthwise)
• ½ yellow bell pepper (cut lengthwise)
• 1 ½ teaspoon red chili flakes
• Salt and pepper to taste
• ¼ cup chicken stock
• Parsley

Instructions

1. BEFORE YOU START: While making roast potatoes I usually parboil potatoes either in a large pan immersed in water or microwave at high power 1200w for 8 minutes until it’s fork-tender. In today’s recipe, I used raw potatoes and cooked them directly on the skillet by covering them with a lid and cooking for 10 to 12 minutes stirring regularly. You can parboil potatoes first and then brown them in a cast iron skillet. If using parboiled potatoes, the time to brown potatoes will reduce.
2. Chop potatoes evenly. Either lengthwise into thin wedges or sliced round. Slice sausages lengthwise into half.Slice onions thin and red bell peppers lengthwise.
3. Heat up cast iron pan. When cast iron skillet turn hot, add olive oil.
4. Add sliced potatoes to hot cast iron pan and wait for 5 to 8 minutes before you turn potatoes.
5. Season potato with salt and pepper to taste. Stirring occasionally cook potatoes until cooked through.
6. Remove potatoes onto a  plate.
7. Add sausages to the same skillet and cook for 2 to 3 minutes.
8. Add minced garlic, sliced onions, bell peppers to the pan. Saute and cook for few minutes.
9. Add salt and pepper to taste.
10. Add red chili flakes.
11. Cook for 2-3 minutes.
12. Add chicken stock and continue to cook.
13. Add back cooked potatoes(add few tablespoons of more chicken stock if needed to cook potatoes through). Let everything cook and come together for 5-8 minutes.
14. Turn off flames. Garnish with parsley.
15. Serve!

18. Kale Sausage White Bean Soup

Kale Sausage White Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz Italian sausage, removed from casings and crumbled
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cans white beans (cannellini), 15 oz each, drained and rinsed
• 3 cups kale, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Warm olive oil in a pot over medium heat; brown sausage until cooked through.
2. Add onion and carrots; cook until softened, about 5 minutes.
3. Stir in garlic and thyme; cook 1 minute.
4. Pour in broth and beans; simmer 10 minutes to combine flavors.
5. Add kale; simmer until wilted and tender, about 5 minutes.
6. Season with salt and pepper; ladle into bowls and garnish with parsley.

19. Instant Pot Sausage Spinach Quiche

Instant Pot Sausage Spinach Quiche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’]

A flavorsome and filling dish packed with the goodness of spinach, cheese, eggs and sausages.

Ingredients

• 2 cups spinach (chopped)
• 1 cup sausage (chopped)
• ½ cup milk
• ¼ cup grated parmesan cheese
• 8 large eggs
• 2 tomatoes (peeled and chopped juice remove)
• 1 onions (chopped)
• 1/2 cup cheddar cheese
• salt and pepper (to taste)
• 1 cup water (for the Instant Pot)

Instructions

1. In a bowl, mix eggs, Parmesan cheese, milk, salt and pepper.
2. Place chopped onions, tomatoes, sausage and spinach into a quiche mold or an oven dish that fit your Instant Pot.
3. Pour the egg mixture into the mold and cover with foil.
4. Pour 1 cup water into the Instant Pot and place a trivet.
5. Place the mold onto the trivet and close the lid.
6. Cook on high pressure for 25 minutes.
7. When cooking time is complete, do a quick pressure release.
8. Serve and enjoy

Broiling – Air fryer lid – optional

1. Add 1/2 cup of cheddar cheese on top.
2. Cover with the air fryer lid or place in the oven.
3. BROIL at 400 °F for 3 minutes

20. Roasted Gnocchi with Veggies and Sausage

SBOBET88: Link Resmi SBOBET Agen Bola Mix Parlay dengan Pasaran Terlengkap 2026 is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) potato gnocchi
• 12 oz Italian sausage, sliced
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 small onion, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Parmesan cheese for serving (optional)
• Fresh parsley for garnish

Instructions

1. Preheat oven to 425°F (220°C) and line a sheet pan.
2. In a bowl, toss gnocchi, sausage, peppers, mushrooms, and onion with olive oil, oregano, salt, and pepper.
3. Spread in a single layer on the sheet and roast 15–20 minutes, until gnocchi are puffed and edges are golden, turning once.
4. Remove from oven, toss to combine, and season if needed.
5. Serve hot with grated Parmesan and chopped parsley.

21. Keto Chicken Sausage Salad with Bacon, Cheese, and Avocado

Keto Chicken Sausage Salad with Bacon, Cheese, and Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT18M · Total: PT28M · Yield: [‘4’, ‘4 servings’]

A delicious high-fat, low carb salad that is best served with warm, grilled chicken sausage. This meal has the perfect balance of flavor and is keto-friendly

Ingredients

• 1 package al fresco Roasted Garlic Chicken Sausage (sliced in half the long way)
• 4 slices nitrate-free bacon (cooked until crispy )
• 3 small avocados at room temperature (remove pit and chop )
• 2 tablespoons scallions
• 1 small tomato at room temperature (diced )
• 1/2 cup cheddar cheese
• 2 tablespoons full-fat sour cream
• 1/2 tablespoon ranch dressing spice

Instructions

1. Grill al fresco Chicken Sausage links for 7-9 minutes (about 4 1/2 mins per side).

Cook bacon in the microwave or oven until crispy Chop up veggies- place them in a large bowl Mix sour cream and spices Add it sour cream, crumbled bacon and chicken sausage to the veggies in a bowl. Combine and enjoy.

22. Chicken Apple Sausage Sheet Pan Dinner

Chicken Apple Sausage Sheet Pan Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This chicken apple sausage sheet pan dinner is such an easy dinner for a busy weeknight. It is so easy to throw together and clean up is a breeze!

Ingredients

• 1 pack apple sausage chicken (about 12 ounces)
• 1 cup grape tomatoes
• 1 red bell pepper (orange or yellow may also be substituted )
• 2 cups fresh broccoli florets
• 1 small red onion
• 1 medium zucchini
• 1/4 teaspoon red pepper flakes
• 1 tablespoon Italian seasoning blend
• garlic salt (to taste (I did about 2 teaspoons))
• 1 tablespoon extra virgin olive oil (for drizzling)

Instructions

1. Begin by preheating your oven to 400 degrees.
2. Dice the red onion, halve the grape tomatoes, chop your zucchini into small pieces, and cut your bell pepper into strips.
3. Add the vegetables to your sheet pan.
4. Drizzle with olive oil.
5. In a small bowl mix your spices together then sprinkle it over your vegetables.
6. Cut your apple chicken sausage into small pieces and add to the sheet pan.
7. Bake for 20 minutes.

23. Pasta with Chicken Sausage and Kale

Pasta with Chicken Sausage and Kale is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

Pasta tossed with chicken sausage, kale and tomatoes for a healthy and hearty pasta dish.

Ingredients

• 2 tbsp olive oil plus oil spray to coat pan
• 3 small Andouille chicken sausage
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 bunch kale, stems removed, leaves chopped
• 1/3 cup dry red wine
• 2 cups diced tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 lb ziti or other short pasta shape
• salt and pepper to taste
• Parmigiano cheese to pass at table

Instructions

1. Spray a skillet with oil, and heat on medium high. Add the chicken sausage. Cook for 5 minutes, turning occasional to brown the sausage all over. Remove from heat, and set aside to cool. Slice the sausage when it has cooled.
2. Add a tablespoon of the olive oil to the skillet, heat on medium. Add the onions, cook for about 5 minutes until they begin to soften. Add the garlic, cook for another minutes.
3. Add the kale to the skillet in batches, stirring it to combine with the onions. The gradual addition of the kale gives it time to cook down a bit and make room for more.
4. After the kale has been added, stir in the tomatoes, cooking wine, basil and oregano. Salt and pepper to taste. Bring to a simmer, and cover.
5. Begin cooking pasta according to package instructions after adding the kale and tomatoes to the skillet.
6. After the kale has cooked covered for about 10 minutes, stir in the reserved sausage. Simmer uncovered for another 10 minutes or so, until the kale is tender and the pasta has finished cooking.
7. When the pasta is cooked, drain and toss with the kale and sausage mixture. Plate the pasta, and pass cheese for topping at the table. Enjoy with an Italian red wine–perhaps from Puglia!

24. Pesto Chicken Sausage and Veggie Sheet Pan

Chicken Sausage Sheet Pan With Veggies and Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [‘4’, ‘4 servings’]

Looking for an easy weeknight dinner? This chicken sausage sheet pan meal features savory chicken sausage, sweet potatoes, and a pop of flavorful pesto.

Ingredients

• 1 medium red bell pepper
• 6 links chicken sausage
• 1 medium red onion
• 1 head of broccoli
• 2 medium sweet potatoes
• 1/3 cup pesto
• Salt & pepper, to taste
• Grated parmesan, optional for topping

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Cut the red bell pepper, red onion, and sweet potatoes into uniform pieces (about 1/2 to 1 inch in size). Cut the broccoli into small florets and slice the pre-cooked chicken sausage into 1/4-inch rounds.
3. Place all of the chopped vegetables and sliced chicken sausage into a large bowl. Add the pesto to the bowl and toss everything together until the veggies and sausage pieces are evenly coated.
4. Pour the mixture onto your prepared baking sheet and spread everything out into a single, even layer so it roasts evenly.
5. Place the sheet pan in the oven and bake for 25–30 minutes, or until the sweet potatoes are easily pierced with a fork and the sausage edges are lightly crisped. Top with optional grated parmesan. Salt and pepper to taste. Remove from the oven, let cool slightly, and enjoy!

25. Air Fryer Sausage and Peppers

Air Fryer Sausage & Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’]

A delicious and filling dinnertime meal for the whole family…

Ingredients

• 1 lb sausage links (sliced)
• 2 cups multi-colored bell peppers (seeded and sliced)
• 2 tbsp extra-virgin olive oil
• 2 tsp garlic powder
• 2 tsp ground black pepper
• Non-Stick Cooking Spray

Instructions

1. In a large bowl, add all ingredients and toss to coat well.
2. Grease the Air Fryer Basket with cooking ¼spray and then slide inside.
3. Adjust the temperature of Air Fryer to 300 °F to preheat for 5 minutes.
4. After preheating, arrange the sausage mixture into the greased Air Fryer Basket.
5. Slide the basket into Air Fryer and set the time for 30 minutes.
6. While cooking, toss the sausage mixture after every 5 minutes.
7. After cooking time is finished, remove the sausage mixture from Air Fryer and serve.

26. Grilled BBQ Chicken Sausage Kabobs with Pineapple and Veggies

Grilled BBQ Chicken Sausage Kabobs with Pineapple and Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘8’, ‘8 Kabobs’]

A sweet & savory shish kabob recipe that features the perfect balance of flavor. These lower fat kabobs are easy to make and make for the ideal grilled meal.

Ingredients

• 1 package al fresco apple chicken sausage (sliced into 1/2 thick circles )
• 1 large red bell pepper (Cut into chunks )
• 1 1/2 pineapple (Cut into chunks)
• 1 medium red onion (Cut into chunks- about 3-4 layers on each chunk )
• 1 small zucchini (Cut into chunks )
• 1/2 cup BBQ sauce (I used a sweet & smoky blend )

Instructions

1. Heat grill to 400 degrees f.

Using metal grilling skewers for kabobs, layer each piece of produce so that there 3-4 pieces of sausage per kabab. I tried to make mine in the color of the rainbow. Grill for 2 mins on each side. You do not want these to burn so I suggest going lightly since the chicken sausage is pre-cooked. Then, for the last 2 minutes baste with BBQ sauce, and THEN cook for 1 minute each side. To make sure the veggies were the perfect texture, I allowed these to sit in the grill with residual heat for an additional 5 minutes. Enjoy with some fixings like corn, and watermelon.

27. Pasta with Chicken Sausages, Tomato, and Brie

Pasta with Chicken Sausages, Tomato & Brie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Yield: [‘8’]

I can make this hearty pasta recipe with chicken sausages, sweet summer tomatoes, and creamy brie in under 30 minutes.

Ingredients

• 1 pound pasta (bowtie or penne) (cook according to package)
• 2 teaspoons olive oil (divided)
• 8 chicken sausages (heat & serve) (sliced)
• 2 medium tomatoes (or 1 large) (large dice, can add more if desired)
• 1/2 cup basil (chopped, can add more if desired)
• salt and pepper to taste
• 2 cups baby spinach
• 4 ounces triple cream brie (diced, can add more if desired)

Instructions

1. Cook pasta according to package in a large stock pot.
2. Heat up a large frying pan on medium heat, add 1 teaspoon of olive oil, and pan fry the sliced sausages until heated through (about 5 minutes), keep warm until ready to assemble.
3. Add the diced tomatoes to a large serving bowl, season with salt and pepper to taste, drizzle with 1 teaspoon of olive oil and stir. Add chopped basil, diced brie, baby spinach, and add the cooked sausages on top.
4. When the pasta is ready, drain in a colander and add the pasta to the serving bowl and gently mix. Add more salt and pepper to season to taste.

28. Sheet Pan Sausage and Gnocchi

Sheet Pan Sausage and Gnocchi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT26M · Yield: [‘4’]

One pan, 5 minutes of hands-on time, and a delicious and healthy dinner. What’s not to like about sheet pan sausage and gnocchi?

Ingredients

• 12 oz chicken apple sausage
• 14 oz gnocchi
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• pesto (optional)

Instructions

1. Preheat oven to 425 degrees.
2. Chop sausage into 1/4 inch coins.
3. Put sausage and gnocchi into large bowl. Drizzle with olive oil and add garlic powder and Italian seasoning.
4. Toss until sausage and gnocchi are coated with oil and seasoning.
5. Line a pan with foil. Spray lightly with cooking spray.
6. Pour sausage and gnocchi onto pan, then separate into single layer.
7. Bake for 25 minutes.
8. Serve warm, drizzled with pesto if desired.

29. Pan-Fried Gnocchi and Chicken Sausage Salad

Pan-Fried Gnocchi and Chicken Sausage Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) potato gnocchi
• 8 oz chicken sausage, sliced
• 2 cups cherry tomatoes, halved
• 4 cups arugula or mixed greens
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Grated Parmesan for serving (optional)

Instructions

1. Cook gnocchi in salted boiling water until tender; drain and set aside.
2. In a skillet, brown chicken sausage slices until crisp.
3. Add gnocchi to the skillet and cook 1–2 minutes to sear lightly.
4. Whisk together olive oil, balsamic, mustard, salt, and pepper to make a vinaigrette.
5. In a large bowl, toss greens and cherry tomatoes with the vinaigrette; top with gnocchi and sausage.
6. Garnish with Parmesan if desired and serve.

30. Chicken Sausage Pasta

Chicken Sausage Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 Servings’]

This simple yet delicious pasta can be on your table in less than 30 minutes. Add a simple side dish like a garlic bread or salad, and you have a feast for any night of the week.

Ingredients

• 16 oz. spaghetti
• 4 Tbsp. olive oil (divided)
• 1 package chicken sausage (cut in rings, about 4 links)
• 1 cup chopped zucchini
• 1 small white onion (peeled and minced)
• 3 garlic cloves (minced)
• 2 Tbsp. parsley
• 3/4 tsp. sea salt
• 1/2 tsp. ground black pepper
• 3/4 cup parmesan cheese (grated)
• 1/4 cup Pine nuts (toasted)

Instructions

1. Bring a large pot to boil with salted water. Boil the spaghetti as instructed on the package. Keep ½ cup of pasta water.
2. Meanwhile, on medium heat, add 3 tbsp of olive oil to a large pan. Then add the sausage and cook for 8 minute by stirring occasionally (It’s ok if they break). Now add zucchini, onion, and garlic and cook, stirring all together. Cook until the zucchini is soft. About 4 – 6 minutes. Make sure that the sausage is cooked through.
3. Add pasta, parsley, salt, pepper, and remaining tbsp of olive oil. Stir together. Sprinkle with Parmesan cheese and add the pasta water. Stir to get a creamy sauce.
4. Sprinkle it with the toasted pine nuts and serve.

31. Penne with Spinach and Chicken Sausage

Penne With Spinach & Chicken Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘8’, ‘8 people’]

A delicious pasta recipe that features garlic roasted chicken sausage, tomato, onion, garlic, and whole wheat penne.

Ingredients

• 1 package Al Fresco Chicken Sausage (sliced into 1/4 inch thick slices)
• 2 tablespoons Extra Virgin Olive Oil
• 2 whole cloves of garlic (minced)
• 2 Diced Roma Tomatoes
• 1 medium sweet onion (diced)
• 1 box of whole wheat penne (boiled until al dente )
• 1 jar of your favorite red pasta sauce
• 2 cups washed baby spinach

Instructions

1. Boil pasta until al dente

In a large skillet, sautee garlic, onion, and tomato Add in chicken sausage and cook until slightly browned. Add in spinach and cook for about 1 minute Add in drained pasta, and then full jar of sauce Mix and serve warm. You can also top with cheese and an option

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.