Description
A wholesome and satisfying one-pan meal featuring lean chicken sausage, an array of colorful vegetables, and a light, flavorful creamy sauce. This skillet dish is designed to be quick, easy, and nutritious, making it an excellent choice for a healthy weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound pre-cooked chicken sausage (such as Italian-style or chicken apple), sliced into 1/2-inch thick rounds
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chopped carrots
- 1 cup chopped asparagus (or green beans)
- 1 cup frozen peas
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup low-sodium chicken broth
- 1/4 cup light cream cheese (softened) OR 1/4 cup full-fat coconut milk OR 2 tablespoons heavy cream
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper to taste
- 1–2 cups fresh baby spinach
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced chicken sausage and cook for 3-5 minutes, turning occasionally, until lightly browned and heated through. Remove the sausage from the skillet and set aside.
- Reduce heat to medium. Add the diced onion and chopped carrots to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until the onions are softened and translucent, and carrots are slightly tender-crisp.
- Stir in the minced garlic and chopped asparagus (or green beans) and cook for another 2-3 minutes until fragrant and vegetables are bright green.
- Add the chicken broth, light cream cheese (or coconut milk/heavy cream), Italian seasoning, and smoked paprika (if using) to the skillet. Stir well until the cream cheese is fully melted and incorporated, creating a creamy sauce.
- Stir in the rinsed cannellini beans and frozen peas. Bring the mixture to a gentle simmer.
- Return the cooked chicken sausage to the skillet. Cook for 3-5 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
- Stir in the fresh baby spinach until it wilts, about 1-2 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately, garnished with fresh chopped parsley or chives, if desired.
Notes
- For extra protein and fiber, you can add cooked quinoa or brown rice to the skillet at the end.
- Feel free to customize the vegetables based on what you have on hand; bell peppers, zucchini, or mushrooms would also be great additions. Add them at the same time as the carrots and onion.
- If you prefer a thicker sauce, you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering sauce until desired thickness is reached.
- To make this dish dairy-free, ensure you use full-fat canned coconut milk for the creamy component and omit any cheese for garnish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 serving (approx. 300-400g)
- Calories: 350-500 (varies based on specific ingredients and portion size)
- Sugar: 5-10g
- Sodium: 600-1000mg (varies significantly with low-sodium ingredients vs. regular)
- Fat: 15-25g
- Saturated Fat: 5-10g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 25-40g
- Fiber: 7-12g
- Protein: 25-35g
- Cholesterol: 70-100mg
Keywords: Healthy, Creamy, Chicken Sausage, Skillet, One-Pot, Vegetables, Weeknight Dinner, Quick Meal