This recipe is my go-to twenty minute meal. We often eat it for weekend lunches because it's easy to make just 2 servings, doesn't require a lot of effort, tastes great, and keeps us full. It's also one of those recipes where it might be impossible to mess up: the chicken sausage is already cooked (thank you Al Fresco) and the biggest culinary feat is cooking up some pasta. The chicken sausage is already cooked (hallelujah!). It really takes just twenty minutes - boil the water for the pasta first, chop some things up, and heat things. That's it.
What I love about this recipe is it's so basic - you can add in substitutions for virtually everything based on what you like or what you have on hand. The basic formula is pasta + cheese + greens + chicken sausage. My favorite variation is roasted garlic chicken sausage, swiss chard, cheese tortellini, and asiago, but you can really take this in any direction. I saw pesto tortellini at Trader Joe's this weekend, and I can imagine that would be delicious with sundried tomato chicken sausage, spinach, and parmesan cheese. Whatever type of pasta, greens, or flavor chicken sausage you choose, the flavors will be brought together with a pat of butter and a sprinkling of salt and pepper.
Chicken Sausage Skillet Recipe
Makes 4 servings
Other recipes with these ingredients: Tortellini: Tortellini Soup
Prep time: 10 minutes
Cook time: 10 minutes
Total Time: 20 minutes
Gluten Free: Choose a gluten free pasta, whether it's tortellini, ravioli, or something elese
Dairy-free: Substitute dairy-free milk or omit the milk.
Vegetarian Friendly: Leave out the chicken sausage or add meatless sausage or tofu
Vegan-Friendly Follow dairy-free and vegetarian recommendations, plus leave off the butter and use olive oil.
BOIL & CHOP
1. Boil a pot of water and add 1 package of tortellini, cook 6-8 minutes until desired doneness.
2. Chop up 2-4 cups of greens (depending on how many vegetables you want in there) and slice up the chicken sausage.
MAKE THE SKILLET
3. Add 1 tablespoon butter to a sauce pan and add the slices of chicken sausage, stirring until both sides of the chicken sausage are browned slightly.
4. Add the 2-4 cups of greens to the chicken sausage, stirring to soften.
5. Once the tortellini is done, drain the pot and add the pasta back into the pot. Add the veggies and chicken sausage into the pasta pot and stir to combine.
6. Stir in the remaining 1 tablespoon butter and 2-4 tablespoons milk, depending on how saucy you want your dish to be.
7. Toss in the shredded cheese, stir, and enjoy.
Storing & Extra Ingredients
STORING - Store in the fridge for about 3 days, or until the greens start getting funky.
LUNCH TOMORROW - We eat some version of this recipe all the time for weekend lunches. It's easy to make enough for just 2 servings, doesn't require a lot of effort, and still tastes good and keeps us full. So - I can confirm it's a great lunch, and easy to bring along to work. I've also brought it in a thermos and it's stayed hot
EXTRA INGREDIENTS - This recipe does a pretty good job of using up a whole package of chicken sausage and a whole package of tortellini. If you only make a half batch, you can freeze both the tortellini and chicken sausage for use to make the same recipe another day. I hope you don't have too much trouble using up the extra cheese, but if you do, use up the rest of some asiago cheese in my Creamy Asiago Pasta with Sundried Tomatoes.