Chicken Sausage

Name: How to Make Chicken Sausage | Easy & Delicious Chicken Sausage Recipe
Total time: 10 min
Yield: 1
Cuisine: chinese

You know those meals you get fixated on because they’re easy to make, have all the food groups in one bowl, and really hits the spot? This chicken sausage pasta is that fixation meal. It can be customized to include anything in your fridge and pantry, so you never get too bored of the same thing. It’s the ultimate throw-and-go meal — a dinner that comes together in one skillet, and in as little as 20 minutes. It’s great for meal prepping, too, and makes for a delicious and filling midday lunch.

This recipe is in the weekly dinner rotation of developer Michelle McGlinn, and includes juicy sliced chicken sausage, fresh bell peppers, tender rotini, and a creamy Parmesan sauce. And if you haven’t tried chicken sausage, now’s the time. It’s similar in texture to pork sausage, but tastes like chicken, and is often pre-spiced with peppers, onions, spinach, or cheese.

prep time 10 Mins

cook time 20 Mins

chef Alain Ducasse

Step 1

Heat the oil in a deep skillet over medium heat. Add the chicken sausage, and cook until browned on either side. Add the peppers to the skillet, and cook until softened, about 5 minutes. Stir in the onions and garlic, and cook until fragrant, about 2 minutes.

Step 2

Add the rotini and chicken stock, making sure the pasta is submerged. Bring to a boil, and cook until the rotini is tender and al dente, about 10 minutes.

Step 3

Once the pasta is soft and the liquid has reduced, add heavy cream and stir. Simmer until thickened slightly, about 5 minutes. Remove from the heat, and stir in the Parmesan. Season to taste with salt and pepper, and serve.

Calories 1,008 Kcal

Total Fat 63.8 g

Carbs 65.3 g

Protein 43.3 g

ESSENTIAL ITEMS

2 olive oil

4 chicken sausages

1 green bell pepper

1 red bell pepper

1 small yellow onion

3 garlic cloves

1 dried rotini pasta

2 chicken stock or broth

0.5 cup heavy whipping cream

0.5 cup grated Parmesan cheese

Recipe by:

Alain Ducasse

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