Chicken Sausages With Zucchini, Tomatoes, And Pasta – Flavorful One Recipe

I couldn’t resist turning simple ingredients into my Chicken and Zucchini Pasta that comes together in one pot with an unexpected twist.

I always get weird looks when I say a one pot dinner can be exciting, but this Chicken Sausages With Zucchini dish actually is. I love the little snap the chicken sausages give and how the zucchini keeps things bright, never dull.

It feels clever not precious and it seriously belongs in the Easy Meals For Busy Families folder. I make it when I’m wiped out or when friends drop by, and people keep asking whats in it like theres some secret trick.

Spoiler, there isn’t, just bold unexpected flavor every single time.

Ingredients

• Starchy base, mostly carbs, some protein; fills you up, great for soaking flavors.
• Lean protein source, add savory spice, watch sodium, not as fatty as pork.
• Light, watery veg, low calories, add soft texture and mild grassy sweetness.
• Bright acidity and sweetness, vitamin C, makes the sauce lively and fresh.
• Sharp, salty umami, adds richness and savory depth, a little goes long way.
• Healthy fats, fruity aroma, helps coat pasta and carry other flavors, use sparingly.
• Punchy, aromatic, gives savory backbone, can be mellow or sharp dependin on cooking.
• Light savory liquid, adds depth without heaviness, boosts umami and sauciness.

Ingredient Quantities

• 12 ounces dried pasta (penne, rigatoni or fusilli)
• 1 pound chicken sausages (about 4 links), sliced into 1/2 inch rounds
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 medium zucchini, sliced into 1/2 inch half moons (about 3 cups)
• 2 cups cherry tomatoes, halved (or 1 14-ounce can diced tomatoes with juices)
• 3 cups low-sodium chicken broth
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1 teaspoon dried Italian seasoning (or 1 tablespoon chopped fresh basil)
• 1/4 teaspoon red pepper flakes, optional
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley or basil, for garnish
• Optional: 1/4 cup heavy cream or 2 tablespoons butter for a creamier finish

How to Make this

1. Prep everything first so you dont scramble later: slice 1 lb chicken sausages into 1/2 inch rounds, thinly slice 1 medium yellow onion, mince 3 garlic cloves, cut 2 medium zucchini into 1/2 inch half moons, halve 2 cups cherry tomatoes (or open a 14 oz can diced tomatoes and keep the juices), measure 12 oz pasta and 3 cups low sodium chicken broth, grate 1/2 cup Parmesan and set a little extra aside.

2. Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium high heat. Add the sausage slices and brown them until golden and cooked through, about 5 to 7 minutes. Remove sausages to a plate but leave any browned bits and fat in the pan.

3. Lower heat to medium and add the sliced onion to the same pan. Cook until softened and starting to brown, about 4 to 5 minutes, then add the minced garlic and cook 30 to 45 seconds until fragrant (don’t burn it).

4. Add the zucchini and tomatoes to the pan with 1 teaspoon dried Italian seasoning (or 1 tablespoon chopped fresh basil), and 1/4 teaspoon red pepper flakes if using. Season lightly with kosher salt and black pepper. Cook 3 to 4 minutes until zucchini starts to soften and the tomatoes begin to break down.

5. Pour in the 3 cups chicken broth and add the 12 ounces pasta (if using canned tomatoes add their juices now). Turn heat up to high, scrape the bottom of the pan to loosen any browned bits, and bring to a boil.

6. Once boiling reduce heat so the pot simmers gently and cook uncovered, stirring every few minutes so the pasta cooks evenly and doesnt stick. Simmer until pasta is al dente, about 10 to 12 minutes depending on pasta shape. If the liquid gets too low before pasta is done add up to 1/2 cup extra broth or water.

7. When pasta is just about done, return the browned sausages to the pan and stir to combine. Let everything heat through for 2 to 3 minutes so flavors meld and sausages are hot.

8. Remove the pan from the heat and stir in 1/2 cup freshly grated Parmesan and optionally 1/4 cup heavy cream or 2 tablespoons butter for a creamier finish. Taste and adjust salt and pepper, remember the broth and cheese add salt so go easy at first.

9. Let the pasta sit for a minute to thicken, then sprinkle with 2 tablespoons chopped fresh parsley or basil and extra Parmesan before serving. Dont overcook the zucchini, you want it tender not mushy.

10. Quick hacks: use cooked chicken sausages if you want to speed things up and just brown them briefly, use low sodium broth so you can control salt, and save a little pasta liquid if you like to loosen the sauce later.

Equipment Needed

1. Large deep skillet or Dutch oven
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Tongs and a slotted spoon
6. Wooden spoon or heatproof spatula
7. Box grater for the Parmesan
8. Colander or pasta strainer
9. Plate or shallow bowl for the browned sausage
10. Can opener and a liquid measuring cup

FAQ

Chicken Sausages With Zucchini, Tomatoes, And Pasta – Flavorful One Recipe Substitutions and Variations

• 12 ounces dried pasta: swap with whole wheat pasta, gluten free rice or corn pasta, or orzo for a quicker cook time. If you use gluten free watch the cook time, it usually gets softer fast.
• 1 pound chicken sausages: use turkey or pork sausages, sliced smoked kielbasa, or a plant based sausage for a veg option. Brown them first since cook times can change.
• 2 cups cherry tomatoes: use one 14 ounce can diced tomatoes with juices, 1 cup rehydrated sun dried tomatoes for a sweeter punch, or halved grape tomatoes. Canned will make the sauce looser.
• 1/2 cup freshly grated Parmesan: swap with grated Pecorino Romano or Asiago for a sharper edge, or 2 to 3 tablespoons nutritional yeast to keep it dairy free. Taste and adjust salt as you go.

Pro Tips

1) Brown the sausages well then take them out, leave the browned bits and fat in the pan — dont throw that away, its flavor gold and will deepen the whole dish.
2) Keep an extra cup of low sodium broth or water nearby so you can top up the pot if the liquid gets low, add it bit by bit so you dont end up with a soupy mess.
3) Stir the Parmesan in off the heat and taste before you add any more salt, cheese and broth already pack salt so you might not need much.
4) Dont overcook the zucchini; toss it in so it stays tender-crisp, and only return the sausages at the very end to just reheat so everything keeps its texture.

Chicken Sausages With Zucchini, Tomatoes, And Pasta – Flavorful One Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I couldn't resist turning simple ingredients into my Chicken and Zucchini Pasta that comes together in one pot with an unexpected twist.

Pin

Servings

4

servings

Calories

687

kcal

Equipment: 1. Large deep skillet or Dutch oven
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Tongs and a slotted spoon
6. Wooden spoon or heatproof spatula
7. Box grater for the Parmesan
8. Colander or pasta strainer
9. Plate or shallow bowl for the browned sausage
10. Can opener and a liquid measuring cup

Ingredients

• 12 ounces dried pasta (penne, rigatoni or fusilli)

• 1 pound chicken sausages (about 4 links), sliced into 1/2 inch rounds

• 2 tablespoons olive oil

• 1 medium yellow onion, thinly sliced

• 3 garlic cloves, minced

• 2 medium zucchini, sliced into 1/2 inch half moons (about 3 cups)

• 2 cups cherry tomatoes, halved (or 1 14-ounce can diced tomatoes with juices)

• 3 cups low-sodium chicken broth

• 1/2 cup freshly grated Parmesan cheese, plus extra for serving

• 1 teaspoon dried Italian seasoning (or 1 tablespoon chopped fresh basil)

• 1/4 teaspoon red pepper flakes, optional

• Kosher salt and freshly ground black pepper, to taste

• 2 tablespoons chopped fresh parsley or basil, for garnish

• Optional: 1/4 cup heavy cream or 2 tablespoons butter for a creamier finish

Directions

• Prep everything first so you dont scramble later: slice 1 lb chicken sausages into 1/2 inch rounds, thinly slice 1 medium yellow onion, mince 3 garlic cloves, cut 2 medium zucchini into 1/2 inch half moons, halve 2 cups cherry tomatoes (or open a 14 oz can diced tomatoes and keep the juices), measure 12 oz pasta and 3 cups low sodium chicken broth, grate 1/2 cup Parmesan and set a little extra aside.
• Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium high heat. Add the sausage slices and brown them until golden and cooked through, about 5 to 7 minutes. Remove sausages to a plate but leave any browned bits and fat in the pan.
• Lower heat to medium and add the sliced onion to the same pan. Cook until softened and starting to brown, about 4 to 5 minutes, then add the minced garlic and cook 30 to 45 seconds until fragrant (don’t burn it).
• Add the zucchini and tomatoes to the pan with 1 teaspoon dried Italian seasoning (or 1 tablespoon chopped fresh basil), and 1/4 teaspoon red pepper flakes if using. Season lightly with kosher salt and black pepper. Cook 3 to 4 minutes until zucchini starts to soften and the tomatoes begin to break down.
• Pour in the 3 cups chicken broth and add the 12 ounces pasta (if using canned tomatoes add their juices now). Turn heat up to high, scrape the bottom of the pan to loosen any browned bits, and bring to a boil.
• Once boiling reduce heat so the pot simmers gently and cook uncovered, stirring every few minutes so the pasta cooks evenly and doesnt stick. Simmer until pasta is al dente, about 10 to 12 minutes depending on pasta shape. If the liquid gets too low before pasta is done add up to 1/2 cup extra broth or water.
• When pasta is just about done, return the browned sausages to the pan and stir to combine. Let everything heat through for 2 to 3 minutes so flavors meld and sausages are hot.
• Remove the pan from the heat and stir in 1/2 cup freshly grated Parmesan and optionally 1/4 cup heavy cream or 2 tablespoons butter for a creamier finish. Taste and adjust salt and pepper, remember the broth and cheese add salt so go easy at first.
• Let the pasta sit for a minute to thicken, then sprinkle with 2 tablespoons chopped fresh parsley or basil and extra Parmesan before serving. Dont overcook the zucchini, you want it tender not mushy.
• Quick hacks: use cooked chicken sausages if you want to speed things up and just brown them briefly, use low sodium broth so you can control salt, and save a little pasta liquid if you like to loosen the sauce later.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 670g
• Total number of serves: 4
• Calories: 687kcal
• Fat: 32.3g
• Saturated Fat: 9.1g
• Trans Fat: 0.13g
• Polyunsaturated: 2.5g
• Monounsaturated: 15g
• Cholesterol: 94.5mg
• Sodium: 875mg
• Potassium: 550mg
• Carbohydrates: 72g
• Fiber: 4.5g
• Sugar: 4.5g
• Protein: 30.5g
• Vitamin A: 375IU
• Vitamin C: 15mg
• Calcium: 172mg
• Iron: 1.25mg