Pesto Chicken Sausage Saute

I find great value in one-pan dinners that can be made easily and quickly!

If it’s easy, the burden can be taken off of you to feel you are the only one preparing dinner for the family.

If it’s a fast dish, it can fit better into our busy lives!

Of course, it has to be tasty as well! And in my belief, we can always make it nutritious- there may need to be some twisting, but it can be done!

This recipe adds in fiber with whole grains (if desired) along with vitamin + mineral-rich veggies, and lower-saturated fat protein from the chicken sausage.

Pesto Chicken Sausage Saute

serves: 4


4 chicken sausages, no nitrates or nitrites added, sliced on a diagonal

1 tbsp olive oil

3 cloves garlic, minced

1/2 lemon, juiced

pinch of kosher or sea salt

freshly cracked pepper

1/2 cup unsalted chicken stock

1 cup frozen chopped spinach

1 cup jarred marinated artichokes

2 cups extra veggie of choice

3 tbsp pesto

2 cups cooked whole grain pasta (gluten free brown rice pasta or 100% whole wheat)


In a cast iron skillet heated to medium high heat, add the sliced chicken sausages and warm through until there is nice browning, tossing occasionally to add color on both sides (about 5 minutes total). Set aside.

In the same skillet, add the olive oil, garlic, lemon juice, salt and pepper. Saute to cook the garlic a bit, stirring as needed to prevent it from burning. Add the chicken stock and let it come to a light simmer. Add the veggies (spinach, artichoke + extra veggies). Cover and let the veggie warm and soften (about 10 minutes). Add the pesto and coat the veggies.

Add the chicken sausage and pasta. Toss everything to combine. Serve warm & enjoy!

For the extra veggies, we normally choose to have sugar snap peas and we toss in the whole bag. I went to two different stores and couldn’t not find them this week, so we used what we had on hand – which was leftover roasted brussels sprouts and some broccoli that I prepped as an “extra” veggie for any meal earlier in the week.

If you prefer a vegetable in place of (or in addition to) the pasta, zucchini noodles would make a great option!

Extra protein can be added in to help provide fullness, energy, and satisfaction with the meal. The chicken sausage does contain some sodium, so something like white beans, tofu, skinless chicken would all be good compliments here.

I hope you incorporate this into your recipe box of easy, fast, and tasty family-friendly meals. For the kids, you may have to separate the components out for them. They may not eat every item, and that’s okay. The longterm goal though is for everyone to eat the same meal that is offered- it may be slightly tailored or includes an additional item on their plate their are comfortable with, but we’re not a restaurant making multiple dinners to accommodate everyone individually.




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