If you know me at all, you know that I love food – especially easy food. Between work schedules and a very curious baby, I need recipes that come together without much effort and can be prepped ahead of time. This chicken shawarma-inspired recipe checks all those boxes – it’s easy to prep, freezer-friendly, and best of all, delicious! The marinated chicken is tender and flavorful, and the dinner bowl toppings make this recipe totally customizable!
Read More »Scott and I rarely eat red meat, but we do occasionally make an exception for hot sausage, and especially for this meal. It’s so easy to make and comes together quickly with just a couple ingredients, and even with a few ingredients, it’s incredibly flavorful!
This recipe is slightly adapted from the 5-Ingredient Cookbook.
Cook the pasta in salted water, according to package directions. In a large skillet, cook the sausage and peppers over medium-high heat, stirring occasionally, until sausage is brown.
Add broth and black pepper to skillet. Bring to boiling, then simmer, uncovered, for 5 minutes.
We always use chicken Better than Bouillon because it’s so much easier to have on hand than broth. We just keep the one jar in our fridge (instead of having to buy chicken broth all the time), and 1 tsp of the mix plus 1 cup of water is equivalent to 1 cup of broth, so each tub makes a ton of broth! There are also beef, vegetable, and vegan versions. (This post is not sponsored by them in any way, I’m just a huge fan).
After you’re done simmering, remove the skillet from the heat and add the cooked pasta. We like to top ours with Parmesan cheese.
This meal is really to make vegetarian, vegan, or gluten-free. For a vegetarian/vegan meal, omit the sausage (or replace with a vegetarian substitute) and use vegetable or vegan “chicken” broth. It tastes great even without the sausage (it’s kind of like a miracle)!
To download the recipe in printable/PDF format, click the button below.
Every time someone compliments me on my cooking, I laugh a little bit to myself. I do love to cook and I consider myself to be pretty good at it, but most of the meals I get compliments on take about 5 ingredients and 10 minutes of work. Making meals every day is hard, and I don’t know too many people who have hours every day to devote to cooking. This crockpot recipe is one of my favorites – it’s ridiculously easy and it can cook while you’re working!
Add all ingredients to a crockpot and cook it on low for 4-6 hours. (Quick note – this recipe is VERY forgiving! I literally don’t ever measure any of the ingredients; I just add whatever looks right.) One hour before serving, shred the chicken and add it back to the crockpot. (You can also add broccoli to the crockpot at this time if you want – it’s great for picky eaters because it disguises the taste well.) Serve chicken and sauce over rice.
This recipe can also be made ahead of time and frozen (it makes a great gift for an expecting mom)! Just add all the ingredients to a ziplock bag and freeze, then thaw overnight in the fridge. Be sure to write the cooking time and setting on the bag before freezing so you don’t have to look up the recipe later!
I told you it was easy! This recipe is a staple in our house, and I think you’ll enjoy it too! To download the recipe in PDF format, click the button below.