This recipe is a quick and easy meal that has been on our menu several times these last few weeks - and it's what's for dinner tonight!
I can't take credit for this one - this is a creation Hubs came up with one night when he was cooking dinner for me, and I was floored by how delicious and simple it was. He cooks by instinct, not recipe, and I am always impressed by his intuition when it comes to texture and flavor combinations!
Chicken Sausage Pasta with Green Beans
- 1 package chicken sausage - we used Sundried Tomato and Basil
- 1/2 pound green beans, trimmed and cut into bite-size pieces
- 1/2 pound gluten-free pasta spirals (recommended - Tinkyada)
- 1 cup marinara sauce
Cook pasta in salted boiling water until al dente (if using Tinkyada, I recommend tasting it after 8 minutes). Drain and set aside.
While pasta is cooking, heat a drizzle of oil in a skillet over medium heat. Brown chicken sausages on all sides, then remove and slice (we find that waiting to slice them after cooking keeps them juicier). Microwave the green beans in a covered dish until crisp tender, about two and a half minutes depending on your microwave.
Toss the cooked pasta, sliced chicken sausage, green beans and tomato sauce together and serve immediately.
You can go a bunch of different ways with this - sub out broccoli florets, spinach or snap peas for the green beans, or try using an arrabbiata tomato sauce to add a little spicy kick. And with all the different chicken sausage flavors out there, there are tons of flavor possibilities!