Fettuccine with chicken sausage and artichokes
10
10
5
SmartPoints® value per serving
Total Time
32 min
Prep
12 min
Cook
20 min
Serves
6
Difficulty
Moderate
This pasta dinner doesn't get much easier or more satisfying, and it's on the table in a quick half hour. 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, but the Italian chicken sausage and artichoke hearts are a match made in heaven already! 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(s)
¾ pound(s), sliced
Garlic clove(s)
3 medium clove(s), minced
Marinara sauce
26 oz, (1 24- to 26-ounce jar)
Canned artichoke hearts without oil
14 oz, drained and quartered if large
Red pepper flakes
⅛ tsp
Basil
2 Tbsp, thinly sliced fresh