Fettuccine with chicken sausage & artichokes
8
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
This hearty bowl has all the makings of a classic sausage pizza, minus the crust, of course. You could pump up the veggies by adding a thinly sliced green or yellow bell pepper to the garlic in step 2. Red pepper flakes and fresh basil dress up store-bought marinara sauce, and you could also add some fennel seeds and oregano to the sauce pot for an extra Italian kick. Serve with a trattoria inspired green salad topped with tomatoes, pepperoncini (banana pepper) rings and some sliced, pitted black olives.
Ingredients
Uncooked whole wheat pasta
12 oz, fettuccine variety
Olive oil
1 tsp
Cooked chicken sausage
¾ pound(s), sliced
Garlic
3 clove(s), minced
Marinara sauce
26 oz
Canned artichoke hearts, drained
14 oz, quartered if large
Red pepper flakes
⅛ tsp
Fresh basil
2 Tbsp, thinly sliced
Instructions
1
Cook fettuccine according to package directions. Drain and keep warm.
2
Meanwhile, to make sauce, heat oil in large skillet over medium-high heat. Add sausage and cook, stirring frequently, until browned, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce, artichokes, and pepper flakes; bring to boil. Reduce heat and simmer until flavors are blended, about 10 minutes longer.
3
Divide pasta evenly among 6 large shallow bowls. Top evenly with sausage mixture and sprinkle with basil.
4
Serving size: 1 cup fettuccine and 1 cup sausage with sauce
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