• Prep Time: 15 minutes
  • Cooking Time: 35 minutes
  • Serves: 6

Italian Chicken Sausage Pasta Skillet

  • Recipe Submitted by on

 Ingredients List

  • 1 package (12 oz.) of fully cooked Chicken/Turkey Sausage that has been sliced into 1/2" rounds *I used TJ's Sweet Italian Chicken Sausage
  • 1/2 cup onion, diced
  • 1/2 cup green or red bell peppers, diced
  • 2 cloves garlic, minced
  • 2 cups fresh button mushrooms, sliced
  • 1/4 tsp. red pepper flakes, if desired
  • 2 cups fat free, reduced sodium chicken broth
  • 1 (14.5 oz) can of diced tomatoes seasoned with basil, garlic, and oregano
  • 8 oz. ( approximately 2 1/2 cups) uncooked pasta (shape of your choice) *I used Barilla Plus Multigrain Pasta
  • 1/2 cup canned fat free evaporated milk
  • 1/4 cup grated, Parmesan cheese
  • 1/2 cup (4 oz.) of part-skim mozzarella cheese, grated or in slices
  • 2 TBS. chopped parsley
  • salt and pepper, to taste


In an oven proof skillet that has been sprayed with cooking spray, brown up the sliced sausage over med/high heat. (About 4 - 5 minutes) Add in the onion and bell peppers. Cook until the onion becomes translucent and the peppers begin to soften. (About 5 minutes) Add in the garlic and cook another minute or until it becomes fragrant.
Add in the mushrooms and allow them to cook until softened and most of the moisture has absorbed. (About 5 minutes.) Add in the red pepper flakes, if using.
Add in broth, tomatoes, and pasta. Stir until combined. Allow the liquid to come to a boil, then cover, and turn heat down to med/low. Simmer, covered, until pasta is tender, about 15 minutes.
Remove cover and stir in fat free evaporated skim milk and allow it to heat through.
Remove from heat and stir in the Parmesan cheese. Test to see if it needs salt and pepper, and season as you like. Turn broiler on HIGH. Top the skillet with 1/2 cup part-skim mozzarella cheese. Place under broiler for a few minutes to melt the cheese. Remove and sprinkle with chopped parsley.
Allow to sit for about 5 minutes before serving to let the sauce thicken up.

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