Chicken Sausage Skillet Recipe With Vegetables & Creamy Pesto Sauce (9 Ingredients, 20 Minutes) by Donna John
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Sausage is a versatile, flavorful, budget-friendly ingredient that can be used in so many different ways. Chicken sausage is my new favorite. Sausage made with chicken is leaner and less greasy than its beef and pork cousins. The variety of chicken sausage is pretty impressive, too. From Italian chicken sausage to apple gouda to chipotle to roasted garlic and asiago to spinach and feta, there's a flavor of sausage to make everyone happy. And guess what? You can use whatever flavor you fancy in this easy chicken sausage skillet recipe!
This easy, high-protein recipe has nine simple ingredients, unless you make it into a grain bowl. (If you decide to do that like I did, just grab quinoa, brown rice, farro, long-grain rice or whatever grain you like, too.) Here is your short gluten-free shopping list for this chicken and vegetables recipe: a package of chicken sausage (I used Italian style), a red onion, zucchini, a red bell pepper, frozen corn (you could use fresh corn), dried Italian seasoning, sour cream or Greek yogurt, mayonnaise and healthy basil pesto (jarred or homemade pesto).
This healthy, one-pan farm-to-table recipe is on the table in about 20 minutes. Plus you get the health benefits of zucchini, the health benefits of onion, the health benefits of bell peppers, the health benefits of corn and the health benefits of protein. You can change up the vegetables. Next time I'm going to use broccoli instead of zucchini. Get creative! For some heat, you could throw in some fresh chopped jalapeno.
Serve this one-pan chicken recipe for lunch or as a high-protein dinner with your favorite side dishes. I served mine over brown rice as a flavorful, hearty but light, grain bowl.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Ingredients
- 12 ounces (1 package) chicken sausage, cut into rounds (I used Italian chicken sausage)
- 1 red onion, chopped
- 2 zucchini, chopped
- 1 red bell pepper, chopped
- 1 cup frozen corn
- 2 teaspoons Italian seasoning
Creamy Pesto Sauce
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 2 tablespoons basil pesto
Here's how to make it:
- Make the creamy pesto sauce by combining the ingredients in a small bowl. Season with salt and black pepper, if desired. Refrigerate until ready to serve.
- Heat a skillet over medium heat. Add the sausage and cook until browned on all sides and cooked through, about 5 minutes. (You can buy pre-cooked and raw chicken sausage. Make sure your sausage is cooked through if it was raw. If you have very lean chicken sausage, you can add a little olive oil to the pan before cooking.) Remove to a plate.
- Add the onion, zucchini, bell pepper and Italian seasoning to the pan. Cook, stirring often, until vegetables soften, about 3 to 4 minutes.
- Add the corn and sausage back to the skillet. Cook, stirring, about 2 minutes or until corn is heated through. Season with salt and pepper, to taste.
- Serve the sausage and vegetables drizzled with the creamy pesto sauce. If serving as a grain bowl, put your cooked grain (or pasta) into the bottom of a bowl, top with the sausage and vegetables and drizzle with the sauce. Store any leftovers in an airtight container in the fridge and reheat i the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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