Chicken Sausage Pasta Meal Prep Bowl
A comforting blend of roasted vegetables, savory chicken sausage, and al dente pasta, perfect for meal prepping.
Ingredients
For the Pasta Bowl
- 12 oz pasta (penne, rotini, or gluten-free)
- 12 oz halal chicken sausage, sliced
- 2 cups butternut squash or sweet potato, diced
- 1 red bell pepper, sliced
- 1 small red onion, thinly sliced
- 2 cups baby spinach
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1/4 cup grated Parmesan or a vegetarian alternative
- 2 tbsp toasted pumpkin seeds or chopped pecans (optional) For crunch
Instructions
Preparation
- Preheat oven to 425°F (220°C). Toss the diced squash (or sweet potato), bell pepper, and red onion with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Roast on a sheet tray for 20–25 minutes until caramelized and tender.
- While the veggies roast, cook the pasta in salted boiling water until just al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Cooking
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced chicken sausage and cook until nicely browned, about 4–5 minutes each side. Remove and keep warm.
- In the same skillet, add minced garlic and a splash of the reserved pasta water to deglaze. Add the baby spinach and let it wilt.
- Stir in the cooked pasta, roasted vegetables, and browned sausage. Add Parmesan and adjust with pasta water to reach a silky sauce that coats the pasta.
Assembly
- Divide the mixture into four meal-prep containers. Top each with toasted pumpkin seeds or pecans and a little extra cheese if desired. Chill and refrigerate.
Notes
Don’t overcook the pasta: Aim for al dente so reheating won’t make it mushy. Roast on a single layer for crisp edges, and choose good-quality sausage for the best flavor. Reheat gently when ready to eat.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 80gProtein: 34gFat: 22gSaturated Fat: 7gSodium: 850mgFiber: 6gSugar: 4g
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