Total Time
Prep 15 mins
Cook 15 mins

Hot days, necessitate quick and easy meals this recipe is a staple in our house. This lighter version of the traditional is rich in flavors, with out the heavy cream sauce.

Ingredients Nutrition


  1. In a large stockpot, bring salted water to a rapid boil. Cook both pastas until al den te’ drain and return to pot to keep warm. (Do not return pot to heat)
  2. Remove chicken sausage from casings, discard casings, and slice bacon into strips vertically. In a large sauté pan over medium heat, ADD 1 tbs. olive oil, sausage and bacon brown, drain on paper towel, then ADD reserved 1tbs. olive oil, shallots and mushrooms, sauté 1-2 minutes, ADD drained bacon and sausage cook 1 more minute, stirring. ADD the chicken broth and peas simmer 2-3 more minutes.
  3. Pour sausage, chicken broth mixture over pasta and toss top with fresh grated parmesan cheese and cracked pepper.
Most Helpful

4 5

i made this for a quick and easy dinner last night. i used roasted garlic-flavoured chicken sausage, 3/4 lb baby bella mushrooms, and whole-wheat fettuccine. my sausage was fully cooked, so i just sliced it. DH and i enjoyed this dish. i think it could've used a little more shallot, but that's probably because mine were fairly small. also, i think the broth should be thickened into some kind of sauce; the abundance of liquid in the bottom of the pot was a little weird. nonetheless, it made for a nice dinner. thanks for posting! made for the bargain basement tag game.