Skillet Chicken Sausage Pasta

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This one feeds a crowd!  I made this for just my Fireman and me- and had leftovers for days!  It was fine- brought it with me for lunch 2 days and ate the rest of it for dinner a couple nights that week while he was at the fire station. 

I’m glad I like leftovers.  I could have totally cut the recipe in half- no problem, but I did want the leftovers. 

Plus, I was making this recipe up as I went along- so I didn’t have time really to think about what would be a good portion for just two. 

I needed to use up my chicken sausage that I had intended to use a few nights earlier. 

I also had a bag of sliced mushrooms that were about 24 hours away from being slimey and gross. 

..and I always have some pesto on hand…

..and a jar of pasta sauce.

So, this recipe came together quite nicely.

Wouldn’t you agree? 

Pasta makes my belly happy.  Jumping for joy with the expectation that I’m getting to have a bite soon!

I like my pantry recipes.  I used up what I had on hand for a quick, healthy meal for me and my Fireman. 

What about you?  Ever have an accidental success in the kitchen?    


Skillet Chicken Sausage Pasta

Yield: 8 servings

Serving Size: 1 1/2 cups each

Skillet Chicken Sausage Pasta


  • 1 pound cavatappi pasta noodles
  • 12-ounces chicken sausage, casings removed
  • 1 yellow onion, chopped
  • 2 tablespoons minced garlic
  • 1 (10-ounce) package sliced cremini mushrooms
  • 1/2 cup (~1-ounce) sun dried tomatoes, julienne cut (not packed in oil)
  • 1 1/2 cups jarred tomato basil pasta sauce
  • 1/4 cup prepared basil pesto


Cook pasta according to packaged directions, omitting salt and fat. Drain and keep warm.

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Heat a large non-stick skillet over medium high heat. Add onion cook, stirring frequently until translucent and soft, about 6 minutes. Add sausage, crumbling as it cooks. Add garlic and mushrooms, saute until fragrant and mushrooms have released their liquid.

Add tomatoes and stir in the pesto, coating sausage mixture well. Pour in pasta sauce, stirring to combine.

Add hot pasta to the pan and turn to cover the noodles. Serve with additional sliced fresh basil as desired.

Nutritional Information:

Calories: 360; Fat: 9 g; Carbohydrate: 52 g; Fiber: 4 g; Protein: 20 g



  1. Your pasta made me drool and my belly hungry. Pesto and mushroom hit a soft spot. Good thing this a quick and healthy meal =)

  2. Love the addition of the pesto here. Yum!

  3. I wish I was better at coming up with things on the fly like this. Would never had thought of adding pesto to this!

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    Made this last night for the hubby and I. Delicious! I subbed in peas for the mushrooms and left out the garlic. We are not big fans of either. Again, it was delicious! Hubs took leftovers for lunch today.

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