Description
Chicken Sausages with Zucchini, Tomatoes, Pasta – a simple, hearty meal with vibrant flavors. Easy weeknight dinner, perfect for busy nights.
Ingredients
Scale
- Main Players:
- 1 lb chicken sausages, sliced
- 12 oz short pasta (penne, rigatoni)
- 2 medium zucchini, chopped into half-moons
- 1 pint cherry tomatoes, halved
- Flavor Boosters:
- 4–5 cloves garlic, minced
- 1 small yellow onion, diced
- 2 tbsp olive oil
- 1/2 cup chicken broth
- Seasonings & Finishing Touches:
- 1/2 tsp red pepper flakes (or more!)
- 1 tsp dried oregano
- 1/4 cup fresh basil, chopped
- Parmesan cheese (optional, for serving)
Instructions
- Prep Your Stars:: First things first, get your ingredients ready. Slice those chicken sausages into nice, bite-sized rounds – I usually go for about half an inch thick. Then, dice your onion and mince your garlic. Don’t worry if your garlic isn’t perfectly minced; rustic is good! And chop your zucchini into half-moon shapes, about a quarter-inch thick. Halve your cherry tomatoes. This is where I always feel like a pro chef, with all my little bowls of prepped goodness. It sets you up for success with this Chicken Sausages with Zucchini, Tomatoes, Pasta.
- Pasta Time:: Get a large pot of water boiling for your pasta. And please, please, please, don’t forget to salt your pasta water! It should taste like the sea, seriously. This is where I always forget to salt the water, and then I’m kicking myself later. Cook your pasta according to package directions until it’s al dente. Before you drain it, remember to scoop out about a cup of that starchy pasta water. It’s liquid gold for our sauce, trust me!
- Sizzle the Sausages:: While your pasta is doing its thing, heat a large skillet or Dutch oven over medium-high heat with a tablespoon of olive oil. Add your sliced chicken sausages and cook them until they’re beautifully browned and cooked through, about 5-7 minutes. You want a nice, caramelized crust on them. This step adds so much flavor to the whole dish! Once they’re done, scoop them out and set them aside on a plate, leaving any delicious drippings in the pan. The smell is already starting to get good, right?
- Aromatics & Veggies:: Reduce the heat to medium. Add the remaining tablespoon of olive oil to the pan. Toss in your diced onion and cook until it softens and becomes translucent, about 3-4 minutes. Then, add your minced garlic and red pepper flakes. Cook for just about 30 seconds until fragrant – don’t let that garlic burn, or it’ll taste bitter, an oops moment I’ve had too many times! Now, add the zucchini and dried oregano. Sauté for 3-5 minutes, until the zucchini starts to get tender-crisp.
- Sauce Magic:: Pour in the chicken broth and add the halved cherry tomatoes to the pan. Bring everything to a gentle simmer. Let it cook for about 5-7 minutes, stirring occasionally, until the tomatoes start to burst and release their juices, creating a lovely, light sauce. This is where the flavors really meld, and the kitchen starts to smell absolutely amazing. I love watching the tomatoes pop – it’s so satisfying! This is the heart of our Chicken Sausages with Zucchini, Tomatoes, Pasta.
- Bring It All Together:: Finally, add your cooked pasta and the browned chicken sausages back into the skillet with the sauce. Toss everything together until the pasta is well coated. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. Stir in the fresh chopped basil right at the end. Taste and adjust seasonings – maybe a little more salt or pepper? Serve immediately with an optional sprinkle of Parmesan. It should look vibrant, smell incredible, and taste even better!