Ingredients
4 chicken sausages
2 medium zucchinis, sliced
1 cup cherry tomatoes, halved
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
8 ounces pasta (penne or fusilli)
Fresh basil, for garnish
Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken sausages and cook for 5-7 minutes, turning occasionally, until browned and cooked through. Remove from the skillet and slice the sausages into bite-sized pieces.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Add the sliced zucchini to the skillet and cook for 3-4 minutes, until they begin to soften.
- Add the halved cherry tomatoes and dried oregano. Season with salt and pepper, and cook for an additional 3-4 minutes until the tomatoes are softened and juicy.
- Return the sliced chicken sausages to the skillet and stir to combine with the vegetables.
- Add the cooked pasta and toss everything together until well mixed and heated through.
- Serve hot, garnished with fresh basil and a sprinkle of Parmesan cheese.
Notes
- For extra flavor, use spicy Italian chicken sausages or garlic herb sausage.
- For a different flavor profile, swap the zucchini with bell peppers or spinach.
- For a gluten-free version, use gluten-free pasta.
- For a tangy twist, try feta or goat cheese instead of Parmesan.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
