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Chicken Sausage Mushroom Pasta

April 22, 2013

Pasta meets pizza in this comforting one-dish meal. Bursting with peppers, mushrooms, marinara, and Italian chicken sausage, this will be a huge hit when it hits your table! I found the recipe on WeightWatchers.com.

12 oz. uncooked whole-wheat rotini (about 3 cups)
1 teaspoon extra virgin olive oil
1/2 cup panko breadcrumbs
2 Tablespoons grated Parmesan cheese
1 teaspoon dried oregano
8 oz. cooked chicken sausage, Italian-variety, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium yellow onion, chopped
1 lb. fresh mushrooms, cleaned and sliced
2 Tbsp water
4 cups jarred marinara sauce
1 cup shredded mozzarella cheese


  • Pre heat oven to 350 degrees F.
  • Coat a 9×13-inch baking dish with cooking spray.
  • Cook pasta according to package directions. Drain pasta and return to pot.
  • Meanwhile, heat oil in a large nonstick skillet over medium heat.
  • Add breadcrumbs and reduce heat to medium-low.
  • Cook, stirring often, until toasted, about 4 minutes.
  • Remove breadcrumbs to a small bowl and stir in Parmesan and oregano and set aside.
  • In same skillet, cook sausage over medium-high heat, stirring frequently, until browned, about 5 minutes.
  • Remove to a plate and drain any fat from skillet.
  • Add pepper and onion to skillet.
  • Cook over medium-high heat, stirring frequently, until vegetables start to brown and soften, about 5 minutes.
  • Add mushrooms and water to skillet.
  • Cook, stirring frequently, until vegetables are tender, about 8 minutes.
  • Add vegetables, sausage and marinara sauce to pot with drained pasta. Toss to coat.
  • Spoon into prepared baking dish and sprinkle with mozzarella and reserved breadcrumbs.
  • Bake until heated through and cheese melts, about 25 minutes.
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