Chicken Sausage and Vegetable Pasta Skillet
Easy 18-minute tossed pasta with chicken sausage and veggies, perfect for a weeknight meal!
Servings: 6 servings
- 16 oz whole grain spaghetti (works with linguini or angel hair)
- 11 oz (4) al fresco roasted garlic chicken sausage
- 2 tbsp olive oil
- 1 cup white onion, diced
- 2 cloves garlic, minced
- 2 cups grape tomatoes, halved and whole
- 2 cups broccoli florets
- 2 tbsp tomato paste
- 1 cup reserved pasta water
- 1 pinch sea salt and pepper, to taste
Bring a large pot of salted water to a boil. Cook pasta according to package instruction. Reserve 1 cup of pasta water. Drain pasta and set aside.
Meanwile heat oil in a large skillet. Add in onion and garlic and sauté until fragrant and onions are translucent (2 mins).
Add tomatoes, broccoli and chicken sausage and cook until vegetables are soft and sausage turns golden brown (about 5 mins).
Add in the tomato paste and season with salt and pepper to taste. Stir to combine
Transfer pasta to the skillet and reserved pasta water. Toss to combine (1 mins).
Garnish with fresh basil, fresh ground pepper and parmesan cheese. Serve.
*This recipe can be gluten-free. Simply substitute the pasta for a gluten-free option.
**Al Fresco Natural Chicken Sausages are gluten-free and fully-cooked.