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) 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
Instructions
- 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!