Go Back
+ servings
Healthy Chicken Sausage and Mushroom One-pot Pasta

Chicken Sausage and Mushroom One-Pot Pasta

Print Pin
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 7
Calories: 440kcal
Author: Organize Yourself Skinny

Ingredients

  • 2 tablespoons olive oil
  • 1 lb chicken Italian sausage casings removed
  • 1 medium white onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/4 cup white wine
  • 16 ounces sliced white mushrooms
  • 1 28-ounce can whole plum tomatoes, drained
  • 1 cup chicken stock
  • 8 ounces whole wheat penne rigate
  • 1 cup frozen peas thawed and drained
  • 1/2 cup ricotta cheese
  • 1/2 cup half and half
  • 1/4 cup grated parmesan or romano cheese

Instructions

  • Heat oli in a 6-qt pot. Add in the chicken sausage and break up into small pieces as it cooks.
  • When the sausage is almost cooked push it off to the side and add in the onions. Cook the onions for about 3-4 minutes and then add in the garlic. Cook for about 1-2 minutes and then stir in the Italian seasoning. Cook for another minute.
  • Stir in the white wine, bring to a boil, and cook for about 2-3 minutes or until the wine has cooked down.
  • Add the mushrooms and break into pieces as they cook down.
  • Once the mushrooms have soften add in the tomatoes. Using a large spoon, break the tomatoes into pieces and stir together with the rest of the ingredients.
  • Pour in 1 cup of chicken stock and bring to a boil.
  • Reduce to a simmer and stir in the dry pasta. Cook for about 8 minutes or so or until pasta absorbs the liquid and starts to soften.
  • Stir in the peas, ricotta cheese, and parmesan cheese.
  • Continue to simmer until the most of the liquid is absorbed and pasta has soften. Remove from heat and let sit for about 5 minutes.
  • Taste for salt and pepper and serve hot.

Notes

Sugar:8
Make-ahead instructions
This recipe can be made ahead of time without adding in the pasta. Leave out the chicken stock and store it like you would a sauce. You can also freeze it for 3-6 months. I've also made this recipe completely ahead of time and kept it in the refrigerator. It can be stored for 1-2 days like that.

Nutrition

Serving: 1g | Calories: 440kcal | Carbohydrates: 37g | Protein: 30g | Fat: 19g | Fiber: 6g