Low Fat Chicken Sausage Veggie Pasta Recipes
LOW-FAT CHICKEN SAUSAGE VEGGIE PASTA
This healthy pasta recipe is quick, easy, and refreshing. The chicken sausage makes it low in calories and low in fat. Although it's on the healthier side, it is still packed full of flavor and sure to leave you satisfied.
Provided by nhernandez527
Categories Chicken Pasta
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat oil in a skillet over medium-high heat. Saute sausage in the skillet until nearly cooked through, about 3 minutes. Add bell peppers, onion, and salt; cook about 3 minutes more. Add jalapeno and garlic, stirring constantly. Add tomatoes and cooked pasta; cook and stir until heated through, about 5 minutes more.
Nutrition Facts : Calories 600.2 calories, Carbohydrate 61 g, Cholesterol 50.2 mg, Fat 27.4 g, Fiber 8.4 g, Protein 28.1 g, SaturatedFat 8.9 g, Sodium 1467.2 mg, Sugar 9.6 g
ALIX'S GREEN VEGGIE AND CHICKEN SAUSAGE PASTA RECIPE BY TASTY
Here's what you need: fresh basil leaf, walnuts, parmesan cheese, garlic, fresh lemon juice, kosher salt, freshly ground black pepper, water, extra virgin olive oil, small broccoli floret, zucchini, Simple Truth® Italian Chicken Sausage Links, olive oil, kosher salt, freshly ground black pepper, kale, dried penne pasta, lemon zest, shaved parmesan cheese, fresh basil
Provided by Kroger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make the pesto: Add the basil, walnuts, Parmesan, garlic, lemon juice, salt, pepper, and water to a food processor and process until mostly smooth, 1-2 minutes. With the processor running, slowly drizzle in the olive oil and continue blending until emulsified.
- Make the green veggie and sausage pasta: Add the broccoli, zucchini, and Simple Truth® Italian Chicken Sausage to the prepared baking sheet. Drizzle with the olive oil and season with the salt and pepper, then toss until evenly coated.
- Roast for 20 minutes, or until the vegetables are softened and everything is starting to brown. Stir in the kale, then return to the oven for another 7 minutes, until the kale is wilted, and the sausage and vegetables have cooked through and browned.
- Add the cooked pasta to a very large bowl with the roasted vegetables and sausage, pesto, and ¼ to ½ cup of the reserved pasta water, and toss until well coated.
- Garnish with shaved Parmesan and basil sprigs.
- Enjoy!
Nutrition Facts : Calories 492 calories, Carbohydrate 68 grams, Fat 18 grams, Fiber 7 grams, Protein 16 grams, Sugar 5 grams
LOW-FAT CHICKEN SAUSAGE VEGGIE PASTA
This healthy pasta recipe is quick, easy, and refreshing. The chicken sausage makes it low in calories and low in fat. Although it's on the healthier side, it is still packed full of flavor and sure to leave you satisfied.
Provided by nhernandez527
Categories Chicken Pasta
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat oil in a skillet over medium-high heat. Saute sausage in the skillet until nearly cooked through, about 3 minutes. Add bell peppers, onion, and salt; cook about 3 minutes more. Add jalapeno and garlic, stirring constantly. Add tomatoes and cooked pasta; cook and stir until heated through, about 5 minutes more.
Nutrition Facts : Calories 600.2 calories, Carbohydrate 61 g, Cholesterol 50.2 mg, Fat 27.4 g, Fiber 8.4 g, Protein 28.1 g, SaturatedFat 8.9 g, Sodium 1467.2 mg, Sugar 9.6 g
ONE-PAN CHICKEN SAUSAGE & VEGGIES RECIPE BY TASTY
Here's what you need: zucchini, yellow squash, olive oil, salt, pepper, garlic powder, chicken sausages, wild rice
Provided by Tiffany Lo
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F (200°C).
- Place the squash and zucchini on a baking sheet. Evenly coat with olive oil, salt, pepper, and garlic powder.
- Push the squash and zucchini to the sides and place the chicken sausage in the middle.
- Bake for 15 minutes, or until the zucchini and squash are tender.
- Serve with wild rice. Eat immediately or refrigerate in airtight container up to 3-4 days.
- Enjoy!
Nutrition Facts : Calories 614 calories, Carbohydrate 110 grams, Fat 8 grams, Fiber 9 grams, Protein 29 grams, Sugar 6 grams
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