Gluten-Free Italian Chicken Sausage Fusilli Rosa

🥘 Ingredients

• black pepper
  to taste
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• chili flakes
  1 tsp
• cooking oil
  1 tbsp
• cream cheese
  8 oz
• garlic powder
  1 tsp
• gluten-free fresh fusilli pasta
  4 oz
• italian chicken sausage mix
  2 pieces
• parmesan cheese
  1 c
• salt
  to taste
• sugar
  1 tsp
• tomato paste
  2 tbsp
• zucchini
  2 pieces

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce.
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add zucchini (sliced); season with salt and black pepper . Cook, stirring occasionally, until browned and tender, ⏱️ 5 minutes .

   cooking oil: 1 tbsp, zucchini: 2 pieces, salt: to taste, black pepper: to taste
3. 

   3

   Once water is boiling, add gluten-free fresh fusilli pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 2 minutes . Reserve 1 cup pasta water, then drain.

   gluten-free fresh fusilli pasta: 4 oz
4. 

   4

   While pasta cooks, add italian chicken sausage mix to pan with zucchini. Stir in garlic powder and tomato paste . Cook until tomato paste is well distributed and sausage is fully cooked, ⏱️ 1 minute .

   italian chicken sausage mix: 2 pieces, garlic powder: 1 tsp, tomato paste: 2 tbsp
5. 

   5

   Add drained pasta and zucchini to pan. Stir in cream cheese , chicken stock concentrate , sugar , butter , and chili flakes until a smooth sauce forms. Stir in half the parmesan cheese ; season with salt and pepper to taste. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

   cream cheese: 8 oz, chicken stock concentrate: 1 unit, sugar: 1 tsp, butter: 1 tbsp, chili flakes: 1 tsp, parmesan cheese: 1 c
6. 

   6

   Divide pasta between bowls. Top with remaining parmesan cheese and serve.