Fettuccine with chicken sausage and artichokes
Uncooked whole wheat pasta
12 oz, fettuccine variety
Cooked chicken sausage(s)
¾ pound(s), sliced
3 medium clove(s), minced
26 oz, (1 24- to 26-ounce jar)
Canned artichoke hearts without oil
14 oz, drained and quartered if large
Red pepper flakes
2 Tbsp, thinly sliced fresh
- Cook fettuccine according to package directions. Drain and keep warm.
- 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.
- Divide pasta evenly among 6 large shallow bowls. Top evenly with sausage mixture and sprinkle with basil.
- Per serving: 1 cup fettuccine and 1 cup sausage with sauce.