One-Pot Chicken Sausage, Tomato, Spinach and Feta Pasta
A fast, flavorful one-pot pasta with browned chicken sausage, juicy tomatoes, tender spinach, and tangy feta. The pasta cooks directly in the seasoned tomato broth for an easy high-protein weeknight dinner with minimal cleanup.
Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 tablespoon olive oil
- 12 ounces fully cooked chicken sausage
- 1 small yellow onion
- 3 cloves garlic
- 1 14.5-ounce can canned diced tomatoes
- 3 cups low-sodium chicken broth
- 12 ounces short pasta, such as penne or rotini
- 1 teaspoon italian seasoning
- 5 ounces baby spinach
- 4 ounces feta cheese
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Cooking instructions
- Slice the chicken sausage into 1/4-inch rounds, dice the onion, and mince the garlic. (about 5 min)
- Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sausage and cook until lightly browned, about 3 minutes. Transfer to a plate. (about 3 min) — Medium-high heat
- Add the onion to the skillet and cook until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds. (about 4 min) — Medium heat
- Add the diced tomatoes with their juices, chicken broth, pasta, Italian seasoning, salt, and pepper. Stir well and bring to a boil. (about 3 min) — High heat
- Reduce the heat to medium-low, cover, and simmer, stirring every 3 to 4 minutes to prevent sticking, until the pasta is nearly tender and most of the liquid is absorbed, 11 to 13 minutes. Follow the pasta package timing and check for doneness. (about 13 min) — Medium-low heat
- Return the sausage to the skillet and stir in the spinach. Cook uncovered until the spinach wilts and the sausage is heated through. Confirm the sausage reaches 165°F if reheating from refrigerated. (about 2 min) — Medium heat
- Remove from the heat and gently fold in half of the feta. Taste and adjust seasoning, then scatter the remaining feta over the top. Rest for 2 minutes before serving. (about 2 min)