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Chicken sausage makes the best pasta. This version of chicken sausage pasta features Italian chicken sausage, al dente Fettuccine noodles, sun-dried tomatoes, and a creamy, lemony white wine sauce. The pasta is finished with fresh baby mozzarella pearls, so you only need vegan garlic bread or butter bread to complete the meal. Overall, Chicken Sausage Pasta is a comforting and truly delicious meal.
Are chicken sausages healthy?
Yes, chicken sausages are healthier than traditional pork sausages. This is because chicken sausages are rich in protein, contain fewer calories, and have less saturated fat than pork sausages.
How long should chicken sausage cook?
It takes about 8–10 minutes to cook chicken sausages in a skillet over medium-high heat.
How do I know when chicken sausage is done?
Chicken sausage has a temperature of 165 °F when it's done. As a result, the color of the chicken sausage will change from a translucent pink color to a white, slightly opaque color. The chicken sausage will also have a brown color and crisp exterior if it is sautéed in a skillet.
How long does chicken sausage last in the fridge?
Raw chicken sausages will last in the fridge for 1–2 days. Cooked chicken sausages will stay in the refrigerator for 3–4 days.
- 8 ounces Fettuccine Pasta
- 2 tablespoons Olive Oil
- 1 pound Italian Chicken Sausage, cut into 1/2-inch slices
- 2 cloves Garlic, minced
- 2 Shallots, minced
- 1/2 cup White Wine
- 1 cup Broccoli Florets
- Juice of 1 Lemon
- 1 cup Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup grated Parmesan Cheese
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 cup Baby Kale
- 1/2 cup Sun-Dried Tomatoes, drained, chopped
- 1/2 cup Mozzarella Pearls
Add the chicken sausage and cook for 8-10 minutes, occasionally stirring, until it is browned. Remove the chicken sausage from the skillet and place it onto a plate.
Add the remaining olive oil, garlic, and shallots and cook for 1 minute until fragrant.
Add the white wine and run the bottom of a wooden spoon against the bottom of the pan to release the bits. Cook for 3-5 minutes, until most of the wine evaporates.
Add the broccoli, lemon juice, and chicken broth and cook for 5 minutes until the broccoli is tender.
Add the heavy cream, Parmesan cheese, salt, and black pepper, and stir until combined.
Add the baby kale and cook for 2-3 minutes until it wilts.
Add the chicken sausage, Fettuccine pasta, and sun-dried tomatoes and toss to coat them in the sauce. Cook for 1-2 minutes until everything is heated through.
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