Creamy Chicken Sausage Pasta (Lower Calorie)
My Creamy Chicken Sausage Pasta is a healthier version of an Alfredo sauce. Still packed with all of the delicious flavours you would expect, this is a lighter alternative that the whole family will love.
Ingredients
- 300 g pasta
- 350 g chicken sausages de-skinned
- ½ tsp sunflower oil
- 3 tbsp low fat cream cheese
- 80 ml semi skimmed milk
- 1 tbsp plain flour
- 250 ml chicken stock
- ¼ tsp sea salt
- pinch of black pepper
- ½ tsp garlic granules
- 1 tbsp frozen or dried basil
- 20 g parmesan grated
Instructions
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Cook 300g pasta as per the packet's instructions
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Remove the casing from 350g chicken sausages and split each sausage into roughly four pieces. Roll each piece between your palms to make little balls
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Heat ½ tsp oil in a frying pan on a medium high heat and add the sausage pieces. Cook for around 10 minutes until crisp and brown on the outside and cooked through
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Remove the sausage from the pan and set aside
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Mix 3 tbsp low fat cream cheese, 80 ml semi skimmed milk and 1 tbsp plain flour together in a mini food processor
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Turn the pan onto a low heat and add the cream cheese mix to the pan along with 250ml chicken stock and whisk to combine. It will look a little lumpy, but keep whisking and it will come together. Keep whisking until it thickens slightly
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Add ¼ tsp sea salt, pinch black pepper, ½ tsp garlic granules and 1 tbsp dried basil and stir through
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Add the sausage back to the pan and add the drained pasta
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Stir through and allow everything to heat through for a couple of minutes
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Add 20g grated parmesan, stir through and serve
Recipe Notes
Nutritional information is given as a guide only and can vary.