Description
This Chicken Zucchini Pasta Skillet is a delicious and easy one-pan meal featuring Italian-style chicken sausage, tender pasta, fresh zucchini, and juicy grape tomatoes, all cooked together in a savory chicken broth and finished with lemon juice and Parmesan cheese. Perfect for a quick weeknight dinner, this skillet dish combines hearty flavors and fresh ingredients in a convenient and satisfying way.
Ingredients
Units
Scale
Protein & Vegetables
- 1 tsp olive oil
- 12 oz Italian Style Chicken Sausages, cut into discs
- 1 cup onion, diced
- 2 tsp garlic, minced
- 1/4 tsp crushed red pepper, optional
- 2 cups zucchini, chopped
- 1 cup grape tomatoes, halved
- 1/3 cup fresh basil, chopped
Pasta & Broth
- 8 oz uncooked Radiatore pasta, or any other small pasta shape
- 4 cups chicken broth
Seasonings & Cheese
- 1/2 tsp salt
- 2 tbsp lemon juice
- 1/4 cup Parmesan cheese, grated, divided (3 tbsp and 1 tbsp)
Instructions
- Heat and Brown Sausages & Onions: Heat a large skillet over medium heat and add the olive oil. Once hot, add the chicken sausages and diced onion. Cook until the sausages are browned and the onions are tender, stirring occasionally to ensure even cooking.
- Add Seasonings and Garlic: Season the mixture with salt, crushed red pepper flakes (if using), and minced garlic. Cook for about 1 minute or until the garlic is fragrant, stirring constantly to prevent burning.
- Add Chicken Broth and Bring to Boil: Pour in the chicken broth, scraping the bottom of the pan to release any browned bits stuck to the skillet. Bring the mixture to a boil, which will add flavor and prevent sticking.
- Cook Pasta in Broth: Once boiling, add the uncooked Radiatore pasta. Stir frequently and cook for about 10 minutes until the pasta is mostly tender, using the broth to both cook and flavor the pasta.
- Add Zucchini and Continue Cooking: Add the chopped zucchini to the skillet. Continue cooking for an additional 3 minutes, or until the zucchini is tender and most of the chicken broth is absorbed into the pasta.
- Stir in Lemon Juice, Parmesan, and Tomatoes: Mix in the lemon juice, 3 tablespoons of the grated Parmesan cheese, and the halved grape tomatoes. Stir thoroughly to combine all ingredients and distribute flavors evenly.
- Finish and Garnish: Remove the skillet from heat. Top the pasta with the fresh chopped basil and sprinkle the remaining 1 tablespoon of Parmesan cheese over the dish. Serve immediately and enjoy your flavorful, hearty skillet meal.
Notes
- Using Italian-style chicken sausage adds a flavorful and lean protein option.
- You can substitute Radiatore pasta with any small pasta shape like rotini, penne, or farfalle.
- Adjust crushed red pepper flakes to control the level of spiciness.
- Fresh basil adds a bright, aromatic finish to the dish; if unavailable, you can use dried basil but add it during cooking.
- Make sure to stir frequently while cooking pasta in broth to prevent it from sticking to the skillet.
- This recipe is easily adaptable for gluten-free diets by using gluten-free pasta.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 340
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 55 mg
