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Chicken Sausage Gemelli

Chicken Sausage Gemelli

with Parmesan

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A bowl of pasta never fails to satisfy—it’s quick, carby, comforting, and our total weeknight go-to. When you add Italian chicken sausage, sweet peas, and Parmesan to the equation, you’ve reached another level of deliciousness entirely. Ready to enjoy bite after bite of twisty gemelli pasta cloaked in this creamy, flavorful, lemon-spiked sauce? We thought so.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Lemon

1 unit

Chili Pepper

6 ounce

Gemelli Pasta

(ContainsWheat)

9 ounce

Italian Chicken Sausage Mix

1 tablespoon

Tuscan Heat Spice

2 tablespoon

Cream Cheese

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

6 ounce

Peas

Not included in your delivery

1 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3682 kJ
Calories880 kcal
Fat37 g
Saturated Fat17 g
Carbohydrate91 g
Sugar13 g
Dietary Fiber11 g
Protein46 g
Cholesterol175 mg
Sodium1610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Zester
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon (quarter both lemons for 4 servings). Thinly slice chili, removing seeds for less heat.

2

Once water is boiling, add gemelli to pot. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain.

3

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

4

Stir half the Tuscan Heat Spice (use all for 4 servings), half the lemon zest, and a pinch of chili and salt (we used ½ tsp; use ¾ tsp for 4) into pan with sausage. Cook, stirring, 30 seconds to 1 minute.

5

Stir ½ cup reserved pasta cooking water (¾ cup for 4 servings) and juice from 1 lemon wedge (2 wedges for 4) into same pan. Bring mixture to a simmer, scraping up any browned bits from bottom of pan. Turn off heat; stir in cream cheese, half the Parmesan (you’ll use the rest later), and salt. Cook, stirring, until smooth.

6

Stir gemelli, peas, and 2 TBSP butter (4 TBSP for 4 servings) into pan with sauce until peas are warmed through and butter is melted. If needed, stir in more reserved pasta cooking water 1 TBSP at a time until pasta is coated in a creamy sauce. Season with salt and pepper. Divide between bowls. Sprinkle with remaining Parmesan, lemon zest, and chili if desired. Serve with remaining lemon wedges on the side.