Ground Chicken Italian Sausage

I’m a huge pasta fan, but not a fan of pork sausage, beef meatballs, or the heavy flour-based pastas.  This is exactly why I chose a more lean option with ground chicken, which can also be served with a pasta alternative.

Ingredients:

• 1 Lb Lean Ground Chicken

• Note: Using a higher fat percentage ground chicken, with some dark meat, yields a more moist result. However, if you are looking for a more lean option, you can always grind your own meat from chicken breasts using a Kitchen Aid metal grinder attachment

• 1 Tbsp fresh garlic, minced

• 1 Tsp Parsley

• ½ Tsp Oregano

• 1 Tbsp Basil

• I use Gourmet Garden lightly dried basil 

• ½ Tsp Fennel Seeds

• Fresh Ground Black Pepper, to taste

• Himalayan Pink Salt, to taste

• ¼ Tsp Red Pepper Flakes (optional, for a spicier sausage)

• 1 Tsp Maple Syrup or Honey (optional, for a sweeter sausage)

If making a pasta dish, consider adding:

• Minced Sweet Yellow Onion

• Chopped Bell Pepper

• Chopped Bella Mushrooms

Instructions:

• Spray a large skillet lightly with olive oil spray and heat on medium to medium-high heat.

• Mix all seasoning ingredients in a small bowl and gently combine into ground chicken. 

• Optional: if you have time, let mixture sit in a covered bowl, in the refrigerator, for at least 30 minutes.

• Add ground chicken mixture to preheated skillet, mixing occasionally, cooking through until lightly browned.

• If adding a pasta sauce, do so once ground chicken is cooked.  Let simmer for approximately 5 minutes before serving over your choice of pasta.

Note: For a higher protein pasta option, consider trying Explore Cuisine black bean spaghetti. Another popular alternative option would be Banza pasta made from chickpeas.