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Chicken, Sausage and Zucchini Pasta

Chicken, Sausage and Zucchini Pasta

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Mary

I just threw this together one night, and we all loved it! Quick and easy! Feel free to experiment with various types of pasta.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 631 kcal
  • 32%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 74.2g
  • 24%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1025 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
  2. Meanwhile, in a large Dutch oven cook sliced Italian sausage until brown. Add cubed chicken and cook until no pink remains in either meat. Add onion, garlic, green bell pepper, Italian seasoning, salt and ground black pepper and stir together. Cover and simmer until vegetables are tender. Stir in tomatoes, spaghetti sauce, mushrooms, and zucchini. Simmer until zucchini is tender yet crisp.
  3. Toss cooked pasta with sauce. Serve warm.
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Reviews

BABSKITCHEN
27
8/20/2003

Excellent! I wouldn't change a thing! The only thing I did differently was to cook the sausage and chicken up separately, then cut it up. I then cooked the onion/green pepper mixture in a large pot in a small amount of oil. Once that was done, I added the cut up meat and the rest of the ingredients and simmered on low for approximately 30 - 40 mins. I then cooked the pasta and dished it up seperately then spooned the sauce mixture over top, instead of mixing it all together. Awesome recipe, Mary! Thanks!

DMM104
22
8/8/2003

Definitely kid-friendly (except for the zucchini.) Lots of chopping, but it's worth it for a great mid-week meal. Makes tons of leftovers especially if you add extra ingredients (such as 3 half chicken breasts 0 then you don't have to freeze one), the whole pound of sausage, and the entire jar of spaghetti sauce! One problem: slicing raw sausage is difficult and the sausage oozes out of the casing. The bits get burned when browning. I recommend browning them whole and then slicing them. Also, I recommend cooking the onion and pepper mixture uncovered so the meat doesn't steam. I will definitely make this again with some changes in preparation! Thanks, Mary!

RACHAEL
16
9/22/2004

My husband is a very picky eater. Wasn't sure if he would like this. He called it very addicting after his second helping. I made a few changes to the recipe, added fresh mushrooms, more garlic, used chilli ready tomatoes, added one Tablespoon of sugar, and left out the green peppers (yuk!) This recipe is a winner!