Chicken Sausage & Peppers Pasta

Blog_February 22, 2013

Pasta is one of my go-to quick dinners, but sometimes you want something more substantial than pasta & sauce. You can get this on the table in 30 mins or less and have a hearty, healthy meal. I’ve posted this as vegetarian, because you can easily swap the chicken sausage for veg sausage. 🙂 Also, canned pasta sauce can have a lot of sodium and sugars … check your labels, or you can make your own with cans of crushed tomatoes seasoned with S/P.

Chicken Sausage & Peppers Pasta

Recipe Type: Entree
Cuisine: Pasta
Author: Q&DK
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
  • 1 lb. package pasta (I LOVE dreamfields low-carb pasta, in which case you will use a 13.25 oz. package)
  • 1 tbsp. olive oil
  • 12 oz. package Italian chicken sausage (4 links), sliced
  • 1 green bell pepper, sliced or chopped
  • 1 red bell pepper, sliced or chopped
  • 1 onion, sliced or chopped
  • 1 (24 oz.) pasta sauce
  1. Set a large pot of salted water to boil. Add the pasta and cook until al dente.
  2. Meanwhile, heat the olive oil in a large saute pan (with a cover) over medium-high heat. Add the sausage and vegetables. Cook, stirring frequently, and occasionally covering, until the vegetables are tender and sausage browned, about 15 minutes. In the last few minutes of cooking, add the pasta sauce (or crushed tomatoes) and cook until everything is heated through.
  3. Drain the pasta and serve with the sauce.
You can easily substitute vegetarian sausage to make this a veg dish. Also, you can sub the can of pasta sauce for 2 cans of crushed tomatoes if you want a lower-sodium/sugar sauce.