Chicken Sausage and Lemon Fettuccine
"This recipe was found on the Hillshire Farms website. It is a delicious, quick and easy weeknight meal."
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 package chicken smoked sausage
- 8 ounces fettuccine, uncooked
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup cherry tomatoes
- 1 cup frozen peas, thawed and drained
- 1⁄4 cup lemon juice, fresh
- 2 tablespoons fresh oregano, chopped
- 1⁄2 cup parmesan cheese, shredded
directions
- Cut sausage in 1/4" slices and set aside.
- Cook pasta according to package directions; drain pasta and keep warm.
- While pasta is cooking, heat olive oil in a large non-stick skillet over medium heat until hot; add sausage and cook, stirring frequently for 4 minutes or until sausage is lightly browned.
- Add garlic and cook stirring constantly for 1 minute.
- Stir in tomatoes, peas and lemon juice; cook and stir for 2 minutes.
- Stir in fettuccine and oregano; toss lightly.
- Top with Parmesan cheese.
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RECIPE SUBMITTED BY
FCR Gal
United States
My screen name is FCR Gal because my husband and I have Flat Coated Retrievers in addition to Gordon Setters and Pulik. My photo and my icon are of one our dogs as a puppy, Kipling.
About my ratings, I don't give anything lower than three stars. The recipes that I give four stars to are ones that I will definitely make again and will share with family and friends. I reserve five star ratings for recipes that are so fantastic that they are received with rave reviews from family and friends. These are recipes that become instant favorites and are made over and over. I appreciate constructive criticism about my recipes and how I can make them better.
I have lived in the South all of my life and have been cooking for as long as I can remember. I started cooking with my mom as a very young girl. I am fortunate to have been surrounded by wonderful Southern cooks all of my life and nothing says comfort food like fried chicken, mashed potatoes and vegetables that have been cooked down to mush! :-)) That is just the Southern way! To me, Southern cooking is very intuitive in that the best cooks don't ever work from a recipe. I try to do that also and almost never make something the same way twice!
