One Pan Sausage Pepper Fettuccine Skillet

• Meat

  • 12 oz 12 oz (4 links zweigle's chicken sausage

• Produce

  • 3/4 cup Cherry tomatoes
  • 2 tbsp Garlic
  • 1 Green bell pepper
  • 1 Onion, medium
  • 1/3 cup Parsley
  • 1 Red bell pepper

• Canned Goods

  • 1 cup Chicken stock

• Pasta & Grains

  • 12 oz Fettuccine pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 cup Heavy cream

Found on wishesndishes.com

Description

Ingredients

• 12 oz. fettuccine pasta (or any pasta)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium onion, diced
• 12 oz (4 links) Zweigles chicken sausage (12-16 oz), any flavor, sliced thin
• ⅓ cup chopped parsley
• 1 cup heavy cream
• 1 cup chicken stock
• 2 Tbsp garlic, minced
• ¾ cup cherry tomatoes, halved
• Olive oil
• Salt and pepper, to taste

Directions

• Cook the pasta in a large pot of salted water according to the package instructions and then drain.
• Heat a large skillet over high heat with a couple tablespoons of olive oil.
• Add the sausage slices, peppers & onion and on medium-high heat and cook until sausage is slightly browned on both sides and veggies are soft.
• Add minced garlic and cook briefly - just until fragrant, being careful not to burn (this is a quick process).
• Slowly add in the chicken stock and stir.
• Add in the heavy cream.
• Stir in the drained pasta and make sure all the pasta is coated with the sauce. Simmer on medium heat until the sauce is thickened.
• Add parsley and halved cherry tomatoes and stir to combine.
• Taste and add a bit of salt and pepper, as needed. Serve hot with a salad and Italian bread and enjoy!