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Chicken Sausages with Zucchini, Tomatoes, and Pasta
Josefine Balker

Chicken Sausages with Zucchini, Tomatoes, and Pasta

This one-skillet chicken sausage pasta is packed with protein, vegetables, and summer flavors. Ready in 30 minutes, it’s perfect for a quick, satisfying weeknight dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450

Ingredients
  

  • 12 oz Italian Style Chicken Sausages pre-cooked, sliced
  • 1 cup onion diced
  • 2 tsp garlic minced
  • 1/4 tsp crushed red pepper optional
  • 4 cups chicken broth
  • 8 oz uncooked pasta Radiatore or any small pasta shape
  • 2 cups zucchini chopped
  • 1/4 cup Parmesan cheese grated
  • 2 tbsp lemon juice
  • 1 cup grape tomatoes halved
  • 1/3 cup fresh basil chopped
  • 1 tsp olive oil
  • 1/2 tsp salt

Equipment

  • Large Skillet

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add sliced chicken sausages and diced onion. Cook for 6–7 minutes until sausages are browned and onions softened.
  2. Add minced garlic, crushed red pepper, and salt. Cook for 1 minute until fragrant.
  3. Pour in chicken broth, bring to a boil, then stir in uncooked pasta. Simmer uncovered for about 10 minutes, stirring frequently.
  4. Add chopped zucchini and cook for 3–4 minutes until tender and most broth is absorbed.
  5. Stir in lemon juice, Parmesan cheese, and grape tomatoes. Mix until cheese melts and sauce becomes creamy.
  6. Fold in fresh basil just before serving.

Notes

Top with extra Parmesan and fresh basil. Great served warm or stored in the fridge for up to 3 days. Reheat with a splash of broth or water. If freezing, undercook pasta slightly.
Nutrition Facts (Per Serving)
  • Calories: 450
  • Carbohydrates: 45g
  • Protein: 25g
  • Fat: 20g
  • Saturated Fat: 6g
  • Cholesterol: 60mg
  • Sodium: 950mg
  • Potassium: 600mg
  • Fiber: 3g
  • Sugar: 5g
  • Vitamin A: 500 IU
  • Vitamin C: 25mg
  • Calcium: 150mg
  • Iron: 2.5mg