This was a very light and simple dish. I didn’t use a butter sauce or any cream because I was craving a healthy dinner. It was just pasta, garlic-herb chicken sausage, and some veggies tossed together with farfalle and feta. Light, healthy, and delicious. It was extremely easy to make and had very little clean-up. My entire family really loved this meal–especially my son. I served this easy veggie & sausage pasta recipe with my house salad and some crusty bread.

Farfalle with Chicken Sausage, Mushrooms, Grape Tomatoes, and Feta

Ingredients:

2 tbsp olive oil (divided)
½ yellow onions, sliced
Sea salt and fresh cracked pepper to taste
10-15 button mushrooms, sliced
2 cloves of garlic, minced
8 oz farfalle, cooked to al dente per instructions, reserving ½ cup of the cooking liquid
4 garlic-herb chicken sausages, sliced
2 baby bell peppers (orange and yellow), diced
A handful of grape tomatoes, to taste
A handful of baby spinach leaves, chopped
5-6 fresh basil leaves, chopped
Feta cheese

How to Make Farfalle with Chicken Sausage, Mushrooms, Grape Tomatoes, and Feta:

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion to the skillet and cook, stirring occasionally, for 20-30 minutes, or until caramelized. Season with sea salt and freshly cracked black pepper to taste. Remove from the skillet and set aside. Side Note: If the onions run dry, add a few tablespoons of water to the skillet, and continue cooking.

Add the additional 1 tablespoon of olive oil to the same skillet over medium-high heat. Once hot, add the mushrooms and leave them undisturbed for 3-4 minutes, then toss them around and continue cooking for 1-2 minutes, or until golden brown.

Add the minced garlic, stirring constantly for 60 seconds. Remove from the skillet and set aside with the onions.

Cook the pasta to al dente in a large pot of well-salted boiling water according to the package instructions; drain, reserving ½ cup of pasta cooking water.

While the pasta is cooking, add the sausage slices to the large skillet over medium-high heat and cook until golden brown on the outside, about 5-6 minutes.

Add the mushrooms, caramelized onion, tomatoes, bell peppers, and spinach to the skillet, and cook until the tomatoes are soft and the spinach is slightly wilted, about 3-4 minutes.

Add the pasta along with some cooking water to the skillet, and stir to combine.

Add the fresh basil and feta cheese, then season with sea salt and freshly cracked pepper to taste.

Mix well and serve.

Farfalle with Chicken Sausage, Mushrooms, Grape Tomatoes, and Feta

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Prep Time: 15

Cook Time: 40

Total Time: 55

Course: Main

Cuisine: Italian

Servings:

Author: Pam - For the Love of Cooking

Equipment

Ingredients

2 tbsp butter or olive oil divided
½ yellow onions sliced
Sea salt and fresh cracked pepper to taste
10-15 button mushrooms sliced
2 cloves of garlic minced
8 oz farfalle cooked to al dente per instructions, reserving ½ cup of the cooking liquid
4 garlic-herb chicken sausages sliced
2 baby bell peppers orange and yellow, diced
A handful of grape tomatoes to taste
A handful of baby spinach leaves chopped
5-6 fresh basil leaves chopped
Feta cheese

Instructions

Heat 1 tablespoon of butter or olive oil in a large skillet over medium heat. Add the sliced onion to the skillet and cook, stirring occasionally, for 20-30 minutes, or until caramelized. Season with sea salt and freshly cracked black pepper to taste. Remove from the skillet and set aside. Side Note: If the onions run dry, add a few tablespoons of water to the skillet, and continue cooking.
Add the additional 1 tablespoon of olive oil to the same skillet over medium-high heat. Once hot, add the mushrooms and leave them undisturbed for 3-4 minutes, then toss them around and continue cooking for 1-2 minutes, or until golden brown.
Add the minced garlic, stirring constantly for 60 seconds. Remove from the skillet and set aside with the onions.
Cook the pasta to al dente in a large pot of well-salted boiling water according to the package instructions; drain, reserving ½ cup of pasta cooking water.
While the pasta is cooking, add the sausage slices to the large skillet over medium-high heat and cook until golden brown on the outside, about 5-6 minutes.
Add the mushrooms, caramelized onion, tomatoes, bell peppers, and spinach to the skillet, and cook until the tomatoes are soft and the spinach is slightly wilted, about 3-4 minutes.
Add the pasta along with some cooking water to the skillet, and stir to combine.
Add the fresh basil and feta cheese, then season with sea salt and freshly cracked pepper to taste.
Mix well and serve.