Sun-Dried Tomato and Chicken Sausage Pasta Skillet
If you'd like to lighten this dish up even more, swap in milk for the half and half, use low-fat cheese, and swap in shredded chicken breast for the smoked sausage. It's perfect for a cold evening as it is, though!
Servings 4 servings
- 3 smoked chicken sausage links 9 ounces sausage total, sliced into coins
- 1/2 sweet onion diced
- 1 clove garlic minced
- 1 tablespoon olive oil
- 3.5 ounces julienned sun-dried tomatoes dry packed - not in oil
- 8 ounces No Yolks Noodles
- 2 cups chicken broth
- 3/4 cup half and half
- 1/2 cup shredded Swiss cheese
- 2 tablespoons chopped parsley
Heat a large, deep skillet over medium heat with the olive oil.
Add the sausage and onion to the pan and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for 30 seconds.
Add the sun-dried tomatoes, egg noodles, chicken broth, and half and half to the pan. Stir to combine. Bring to a boil over medium heat.
Once boiling, reduce heat to medium low, stir, and cover the pot. Continue cooking for 12 minutes.
Remove from the heat, add the cheese and parsley, and stir. Cover the pot and let sit for 5 minutes before serving.
Calories: 571kcal | Carbohydrates: 63g | Protein: 27g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 121mg | Sodium: 1204mg | Potassium: 1212mg | Fiber: 5g | Sugar: 13g | Vitamin A: 920IU | Vitamin C: 24.2mg | Calcium: 220mg | Iron: 4.3mg