Fettuccine with chicken sausage and artichokes
Dry wholemeal pasta
300 g, fettuccine variety
Extra lean chicken sausage(s)
3 clove(s), crushed
Tomato pasta sauce
3 cup(s), marinara variety
Artichoke hearts, canned, rinsed, drained
400 g, (1x400g can)not in oil, quartered
Dried chilli flakes
2 tbs, thinly sliced
- Cook fettuccine following packet instructions, drain
- Meanwhile, preheat grill on high. Grill sausages for 5 minutes, turning until cooked and browned. Thinly slice. Heat a large non-stick frying pan over medium-high heat. Cook sausage slices, turning frequently for 5 minutes or until browned. Add garlic and cook, stirring for 30 seconds or until fragrant. Add marinara sauce, artichokes and chilli. Bring to the boil, reduce heat and simmer for 10 minutes or until flavours combine.
- Divide pasta among shallow pasta plates. Top evenly with sausage sauce mixture and sprinkle with basil.