One Pot Pasta with Chicken Sausage
One pot pasta with chicken sausage, spinach and peas is a creamy, tender all-in-one pasta dinner with big flavor that’s ready in just 25 minutes.
Yield: 6 servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small onion, chopped
- 1 (12 oz.) package chicken sausage, sliced in ¼-inch pieces (see notes)
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper (optional)
- 2 cups low-sodium chicken broth
- 1 (14.5 oz.) can diced tomatoes (undrained)
- 10 oz. spaghetti noodles
- 3 cups fresh baby spinach
- 1 cup frozen peas
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese, plus extra for serving
Instructions
- Heat the oil in a large, heavy-bottomed pot with a tight fitting lid over medium heat.
- Add the onion and sauté until tender, about 5 minutes.
- Add the chicken sausage. If using a fully cooked chicken sausage, simply brown the pieces in the pan for 2-3 minutes to add some extra flavor. If using a raw chicken sausage, remove it from the casings and cook, breaking it up with a spoon, until the sausage is cooked through.
- Add the garlic, salt, black pepper and crushed red pepper flakes and stir well.
- Add the chicken broth and diced tomatoes. Bring to a boil. (You can increase the heat temporarily to make this happen faster.)
- Add the spaghetti noodles and stir lightly to get them distributed. It’s OK if they aren’t completely submerged in the liquid.
- Cover the pot and cook over medium low to medium heat, maintaining a simmer, for 6-7 minutes.
- Uncover the pot, add the spinach and peas and stir to mix through. Most of the liquid will be absorbed by now. Turn off the heat, cover the pot again and let it sit for 2-3 minutes, until the spinach is wilted, the peas are warmed through and the noodles are al dente.
- Add the cheeses, stir to combine and serve hot.
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Notes
Chicken sausage: You can use any flavor of chicken sausage that works with these flavors. A sweet Italian style chicken sausage is my go-to, but roasted pepper, sun-dried tomato or roasted garlic flavor would work well too.
A fully cooked sausage, like Al Fresco or Aidells, makes this an even quicker, easier recipe. You’ll just give your pieces a quick sear to add some flavor.
But you can use a raw chicken sausage too. (I’ve done both ways, depending on what I have.) Just remove the casing, cook the sausage through, breaking it up with a spoon as it cooks, and proceed with the recipe.
Finally, you could also substitute a raw turkey sausage and use that instead.
Leftovers: The leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 5 days. Reheat in the microwave for lunch or a quick dinner. You can also freeze the leftovers. Let the pasta cool, then place in a freezer-safe container or bag that's been labeled and dated. Freeze for up to 6 months.
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 47g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 668mg | Potassium: 500mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1909IU | Vitamin C: 22mg | Calcium: 193mg | Iron: 3mg
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