Roasted Pepper & Chicken Sausage Pasta

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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.

Image of Roasted Pepper & Chicken Sausage Pasta

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.

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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.

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

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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

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Image of Roasted Pepper & Chicken Sausage Pasta

Roasted Pepper & Chicken Sausage Pasta

  • 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.


Scale

Ingredients

  • 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! 🙂

Keywords: chicken pasta recipe, chicken sausage pasta, chicken pasta dish, best pasta recipe, best pasta dish, homemade pasta recipe, easy weeknight dinner

 

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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16 Responses
    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. 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!

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