Chicken Sausage Pasta
A creamy, high protein tomato pasta made with sliced chicken chipolatas, peppers, and a light cream cheese sauce.
Equipment
- 1 Large Frying Pan
- 1 Saucepan
- 1 Chopping Board
- 1 Colander
Ingredients
- 300 g Penne Pasta
- 10 Chicken Chipolatas (sliced)
- 1 medium Onion (diced)
- 2 Garlic Cloves (chopped)
- 1 Red Bell Pepper (diced)
- 1 tin Chopped Tomatoes
- 100 g Tomato Ketchup
- 150 g Light Cream Cheese
Seasoning
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Italian Herb Seasoning
- 1 tsp Mixed Herbs
- 1 tsp Dried Thyme
- 1 tsp Paprika
- 1 tsp All Purpose Seasoning
- 1 tsp Mild Curry Powder
Toppings
- 30 g 30% Reduced Fat Cheddar Cheese (grated)
- 1 tsp Basil
Instructions
- Bring a large pan of water to the boil, salt it well, then cook the penne until al dente. Reserve some pasta water, then drain.
- Heat a large frying pan over a medium heat. Add the onion and cook until softened. Stir in the garlic and cook for 1 minute.
- Add the sliced chicken chipolatas and cook, stirring often, until browned and cooked through.
- Add the red pepper and cook for 3 minutes to soften slightly.
- Add the chopped tomatoes and ketchup, then stir in all the seasoning. Simmer for 5 minutes.
- Turn the heat to low and stir in the light cream cheese until fully melted and creamy.
- Add the cooked pasta and toss to coat. Loosen the sauce with a splash of reserved pasta water until glossy and saucy.
- Serve with the cheese and finish with basil and enjoy!
Notes
Recipes Notes:
- Add pasta water gradually, it helps the sauce cling to the pasta and keeps it creamy.
- If the sauce thickens as it sits, loosen with a little hot water or extra reserved pasta water.
Nutrition
Calories: 625kcalCarbohydrates: 81gProtein: 35gFat: 17g