Description
It was a busy Tuesday evening when I first stumbled upon the magic of the Chicken Zucchini Pasta Skillet. The sun was setting, casting a warm glow across my kitchen, and I could feel the day's chaotic energies melting away as I chopped fresh zucchini and diced chicken sausage. With thoughts of cozy weeknight dinners swirling through my mind, I yearned for something light yet satisfying—something I could whip up without turning my kitchen into a disaster zone.
This one-pan wonder quickly became a staple in my household. In just 20 minutes, tender pasta comes together with juicy tomatoes, vibrant zucchini, and a fragrant lemon-basil sauce that dances on the palate. It’s the sort of meal that begs to be shared, making it perfect for family gatherings or just a cozy night in. Plus, with its versatility, you can mix in whatever veggies you have on hand or even switch up the protein to suit your taste. Believe me, once you serve this delightful dish, you’ll hear only happy chatter around the dinner table!
Ingredients
- 2 tbsp Olive Oil
- 12 oz Italian Style Chicken Sausages
- 1 cup Onion, diced
- ½ tsp Salt
- 2 tsp Garlic, minced
- ¼ tsp Crushed Red Pepper, optional
- 4 cups Chicken Broth
- 8 oz Radiatore Pasta, uncooked
- 2 cups Zucchini, chopped
- 2 tbsp Lemon Juice
- ¼ cup Parmesan Cheese, grated, divided
- 1 cup Grape Tomatoes, halved
- ⅓ cup Fresh Basil, chopped
Instructions
- Sauté Sausage & Onion: Heat a splash of olive oil in a large skillet over medium heat. Add the cut chicken sausage and diced onion. Cook until the sausage is browned and the onions turn tender, about 5 minutes.
- Season Aromatics: Sprinkle in salt, crushed red pepper (if you like a bit of heat), and minced garlic. Allow these to cook for about 1 minute, stirring until fragrant and delightful aromas fill your kitchen.
- Cook Pasta in Broth: Pour in the chicken broth and give it a good stir, making sure to scrape up any tasty browned bits stuck to the bottom of the pan. Bring it to a boil, then add the uncooked pasta. Stir frequently for about 10 minutes, until the pasta is mostly tender.
- Add Zucchini: Stir in the chopped zucchini and continue cooking for an additional 3 minutes. You’ll know it’s done when the zucchini is tender and has partially absorbed into the pasta.
- Finish & Serve: Remove the skillet from the heat and drizzle in the lemon juice. Stir in part of the grated parmesan and halved grape tomatoes. Top with fresh basil and sprinkle over the remaining parmesan before serving.
Notes
- Pasta Perfection: Ensure you use uncooked pasta when adding to the broth; this allows the pasta to absorb all the delicious flavors.
- Flavorful Browning: Scrape the bottom of the pan when pouring in the chicken broth to capture the flavorful browned bits and enhance the dish's depth.
- Veggie Flexibility: Don't be afraid to experiment with vegetables! You can easily substitute zucchini with asparagus, spinach, or bell peppers for a personalized touch.
- Sausage Options: For added versatility, try different varieties of chicken sausage or even turkey sausage. This way, you can cater to various dietary preferences in your family.
- Cheese Choices: Parmesan is lovely, but if you're feeling adventurous, feta cheese can add a delightful tanginess to the Chicken Zucchini Pasta Skillet.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg