Home » Recipes » Easy Healthy Dinners » Pasta » Roasted Pepper & Chicken Sausage Pasta

Roasted Pepper & Chicken Sausage Pasta

This Roasted Pepper & Chicken Sausage Pasta is the best chicken pasta dish you’ll ever make! It’s such a perfect family dinner recipe for busy weeknights.

Roasted Pepper & Chicken Sausage Pasta

If you have already noticed I am basically in love with any and everything that has roasted red peppers in it. I just can’t help it. They are absolutely delicious and add so much to a simple dish just with here presence.

Whenever I am in a bind, mentally that is, for dinner. I usually whip up a quick pasta and call it a night. This dish was one of those nights. I was having a mental block on what to make for dinner….enter Johnsonville Chicken Sausage {3 Cheese  Italian Style Chicken Sausage … to be exact}. Have you tried this stuff? It’s amazing… so much flavor packed into little sausages.  I’m totally gonna buy these again. My husband loved them, ok, I did too! I used the sausage flavor as inspiration for this Roasted Pepper & Chicken Sausage Pasta.

peppersonstove

How to Make The Best Chicken Pasta Dish

To get started, you will need to roast 2 red peppers. I did this inside on my stove top. Just placed them directly onto the burners and rotate  to get a good char, approximately 5-7 mintes.

Remove peppers from stove and let sit for 5-10 minutes. In the meantime, slice your Johnsonsville Chicken Sausage into 1/2″ quarters.

johnsonville

Heat a medium sized sauté pan to medium high heat. Add 1 T. of coconut oil and then add the chicken sausage. Sauté until crispy brown, about 5-7 minutes.

sautesausage

Bring a large pot of water to a boil, add 1 lb. of penne pasta.

pasta

Cook until al dente. {usually 10-12 minutes for penne} Now, back to the peppers. Remove the outside skin {just use a knife to gently scrap off the charred part of the skin} and julienne.

redpepperjulienned

In a large bowl add chicken sausage, roasted red pepper, 14 oz. can {drained} of quartered artichoke hearts, 1/4 cup of reserved cooking liquid, and pasta.

pastaingredients

Toss all ingredients. Top with 4 oz. of softened crumbled goat cheese, 1 T. olive oil, salt & pepper. Bon Appetite! 🙂

Roasted Pepper & Chicken Sausage Pasta

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Image of Roasted Pepper & Chicken Sausage Pasta

Roasted Pepper & Chicken Sausage Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6-8 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Italian

Description

This Roasted Pepper & Chicken Sausage Pasta is the best chicken pasta dish you’ll ever make! It’s such a perfect family dinner recipe for busy weeknights.


Ingredients

Scale
  • 2 red peppers, roasted & julienned
  • 1 lb. of penne pasta
  • 1 package of Johnsonville Chicken Sausage {3 Cheese Italian Style}, sliced into 1/2” quarters
  • 1 T. coconut oil
  • 1 14oz. can of quartered artichokes {drained}
  • 1 T. olive oil
  • salt & pepper
  • 4 oz. goat cheese
  • 1/4 cup of reserved pasta cooking liquid

Instructions

  1. Roast red peppers on stove top. Place them directly onto burners and rotated them to get a good char, approximately 5-7 minutes.
  2. Remove from stove and let sit for 5-10 minutes.
  3. In the meantime, slice Johnsonsville Chicken Sausage into 1/2″ quarters.
  4. Heat a medium sized sauté pan to medium high heat. Add 1 T. of coconut oil and then add the chicken sausage. Sauté until crispy brown, about 5-7 minutes.
  5. Bring a large pot of water to a boil, add 1 lb. of penne pasta. Cook until al dente. {usually 10-12 minutes for penne}
  6. Now, back to the peppers. Remove the outside skin {just use a knife to gently scrap off the charred part of the skin} and julienne.
  7. In a large bowl add chicken sausage, roasted red pepper, quartered artichoke hearts, reserved cooking liquid, and pasta.
  8. Toss all ingredients.
  9. Top with 4 oz. of softened crumbled goat cheese, 1 T. olive oil, salt & pepper. Bon Appetite! 🙂

Filed Under:

 

Review and rate this recipe!

I love hearing from you! Submit your question or review here. Your email address will not be published. Required fields are marked*.

Rate This Recipe! 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

14 comments on “Roasted Pepper & Chicken Sausage Pasta”

  1. Avatar photo
    Julie @ This Gal Cooks

    This salad looks fantastic! I sure do wish I had a gas stove so I could roast my peppers this way! I’ve pinned this to my MM board. Thanks so much for sharing at the party this week, Krista! 🙂

    1. Thanks Julie, it is really yummy. Oh man thats a bummer. How do you normally roast your peppers? Or do you just buy them roasted already?

      1. Avatar photo
        Julie @ This Gal Cooks

        Hi Krista!
        I usually spray them with cooking spray, place them on a baking pan and broil them until all sides are charred. Sometimes I do cheat though and buy the already roasted peppers. 🙂

        Just stopping by to let you know that we will be featuring this at tomorrow night’s party. Hope to see you there! 🙂

        1. Oh… I haven’t tried that way yet. Great idea! 🙂 I buy the jarred peppers sometimes too … it’s just easier. 🙂 Thanks for stopping by and for featuring this dish Julie! Super excited. Have a great weekend… ps. your site rocks!

  2. I like red roasted pepper too. Did you know that after you roast them, to put them in a plastic bag and let sit. They skin is so easy to come off. Anyway, this dish looks delish. Thank you for sharing.

    Consider yourself hugged,
    http://simpleesue.com/frivolous-friday-bacon-corn-pancakes/

    1. I didn’t know that… learn something new everyday! 🙂 Great little tidbit. Thanks for stopping by Sue!

  3. Avatar photo
    Gloria @ Simply Gloria

    Love those roasted red peppers- Sista! So pinning this salad! Love how you added the artichokes! Delish!

    1. Hmm… do you have a grill pan? They are made of cast iron and you typically put them right on your burners. It would work the same way as a pot. If I don’t have the option of grilling outside, I usually use my grill pan. 🙂

    1. Thanks so much! Great ingredients with a big flavor punch. 🙂 FYI- just started following you via Bloglovin. 🙂