Chicken Sausages with Zucchini, Tomatoes & Pasta

Savory chicken sausage tossed with tender zucchini, juicy tomatoes, garlic, and pasta in a light herb-infused sauce.

Ingredients

• 12 oz (340 g) pasta (penne, rigatoni, or farfalle work well)

• 1 tablespoon salt (for pasta water)

• 1 tablespoon olive oil

• 4 fully cooked chicken sausages, sliced into rounds

• 2 medium zucchinis, sliced into half-moons

• 1½ cups cherry tomatoes, halved

• 3 cloves garlic, minced

• ½ teaspoon red pepper flakes (optional)

• ½ teaspoon Italian seasoning

• ¼ cup chicken broth (or reserved pasta water)

• ¼ cup grated Parmesan cheese

• 2 tablespoons fresh basil or parsley, chopped

• Salt and black pepper to taste

Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook pasta until al dente according to package instructions.

3. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Cook the Chicken Sausage

1. Heat olive oil in a large skillet over medium heat.

2. Add sliced chicken sausage.

3. Cook 4–5 minutes until browned and slightly crispy.

4. Remove from pan and set aside (optional, but helps with browning).

Step 3: Sauté the Vegetables

1. In the same skillet, add zucchini.

2. Cook 3–4 minutes until just tender (don’t overcook).

3. Add cherry tomatoes and cook 2–3 minutes until slightly softened.

4. Stir in garlic, red pepper flakes, and Italian seasoning. Cook 30 seconds until fragrant.

Step 4: Combine Everything

1. Return sausage to the skillet.

2. Add cooked pasta and chicken broth (or a splash of reserved pasta water).

3. Toss gently to combine and allow flavors to meld for 1–2 minutes.

4. Stir in Parmesan cheese and fresh herbs.

5. Season with salt and black pepper to taste.

Serve

• Top with extra Parmesan and fresh basil.

• Drizzle with a little extra olive oil if desired.

• Serve with garlic bread or a side salad.

Optional Add-Ins

• Baby spinach (stir in at the end)

• A splash of lemon juice for brightness

• A spoonful of ricotta on top

• Swap tomatoes for sun-dried tomatoes for deeper flavor

Storage

• Refrigerate leftovers up to 4 days.

• Reheat with a splash of broth or water to loosen.