Chicken Sausage Bolognese

🥘 Ingredients

• Italian Seasoning
  2 tbsp
• Italian chicken sausage mix
  18 oz
• Parmesan cheese
  6 tbsp
• black pepper
• butter
  ½ tbsp
• chicken stock concentrate
  2 unit
• crushed tomatoes
  2 unit
• gluten-free fresh linguine pasta
  14 oz
• olive oil
• salt
• sour cream
  3 tbsp
• spaghetti
  8 oz
• sugar
  1 tsp
• zucchini
  2 unit

🍳 Cookware

• large pot
• baking sheet
• large pan

1. 

   1

   Heat broiler to high. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons.

   zucchini: 2 unit
2. 

   2

   Toss zucchini on a baking sheet with a large drizzle of olive oil , half the Italian Seasoning , salt , and black pepper . Broil until browned and softened, 5-7 minutes. ⏱️ 6 minutes TIP: Watch carefully to avoid burning.

   zucchini, olive oil, Italian Seasoning: 2 tbsp, salt, black pepper
3. 

   3

   Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add Italian chicken sausage mix and remaining Italian Seasoning . Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 5 minutes (4-6).

   olive oil, Italian chicken sausage mix: 18 oz, Italian Seasoning
4. 

   4

   Once water is boiling, add spaghetti (or gluten-free fresh linguine pasta ) to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes (9-11). Reserve ½ cup pasta cooking water, then drain and set aside.

   spaghetti: 8 oz, gluten-free fresh linguine pasta: 14 oz
5. 

   5

   While pasta cooks, stir crushed tomatoes , chicken stock concentrate , and sugar into pan with sausage. Season generously with salt and black pepper (we used ½ tsp; ¾ tsp for 4). Bring to a simmer and cook until reduced, ⏱️ 6 minutes (5-7).

   crushed tomatoes: 2 unit, chicken stock concentrate: 2 unit, sugar: 1 tsp, salt, black pepper
6. 

   6

   Stir sour cream and butter into pan with sauce until melted and combined. Add zucchini and drained spaghetti ; toss to coat. (TIP: If your pan isn’t large enough, carefully pour everything back into empty pasta pot.) If needed, stir in reserved pasta cooking water 1 TBSP at a time until pasta is thoroughly coated in sauce. Taste and season with salt and black pepper . Divide pasta between bowls. Sprinkle with Parmesan cheese and serve.

   sour cream: 3 tbsp, butter: ½ tbsp, zucchini, spaghetti, salt, black pepper, Parmesan cheese: 6 tbsp