• 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) Zweigle's 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


  1. Cook the pasta in a large pot of salted water according to the package instructions and then drain.
  2. Heat a large skillet over high heat with a couple tablespoons of olive oil.
  3. 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.
  4. Add minced garlic and cook briefly - just until fragrant, being careful not to burn (this is a quick process).
  5. Slowly add in the chicken stock and stir.
  6. Add in the heavy cream.
  7. 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.
  8. Add parsley and halved cherry tomatoes and stir to combine.
  9. Taste and add a bit of salt and pepper, as needed. Serve hot with a salad and Italian bread and enjoy!

Watch How to Make It