Sweet Potato Pasta with Chicken Sausage and Corn
Try this Sweet Potato Pasta with Chicken Sausage and Corn recipe, or contribute your own.
Try this Sweet Potato Pasta with Chicken Sausage and Corn recipe, or contribute your own.
- Carbohydrate 13.34044859375 g
- Cholesterol 0 mg
- Fat 3.26258859375 g
- Fiber 1.98847499877214 g
- Protein 1.08098890625 g
- Saturated Fat 0.4579389375 g
- Serving Size 1 1 Serving (69g)
- Sodium 72.7500052083334 mg
- Sugar 11.3519735949779 g
- Trans Fat 0.0995944062500003 g
- Calories 86 calories
Step-by-step
- Heat the oil in a large skillet over medium-high heat.
- Once oil is shimmering, add the chicken sausage, corn and red pepper flakes.
- Cook for about 8 minutes or until browned and cooked through.
- If using pre-cooked sausage, cook for about 3-5 minutes or until golden brown on both sides.
- Using a slotted spoon or tongs, transfer the chicken sausage and corn to a plate and immediately add in the sweet potato noodles.
- Season with salt, pepper, and garlic powder and cook the noodles for 7 minutes or until cooked through and al dente.
- Add in the chicken sausage and corn back into the skillet (along with any pan juices) and toss together with the sweet potato noodles.
- Divide into bowls and serve immediately.
Converting root vegetables into strands creates a distinct alternative to grain-based noodles, requiring strict moisture management to prevent a soggy final dish. Sweet potatoes possess a high sugar content that caramelizes quickly in a hot skillet, meaning the cooking window must remain narrow to avoid burning. Olive oil provides the necessary fat to conduct heat evenly across the starchy strands while preventing them from sticking to the pan surface. Slicing the sausage links into half-inch rounds maximizes the surface area in contact with the metal, ensuring rapid browning without overcooking the interior meat.
Adapting for Dietary Needs
Modifying this skillet meal for different nutritional requirements is straightforward because the core components are easily swapped. For a vegetarian alternative, substitute smoked tofu or plant-based sausage links for the chicken sausage, adjusting the initial browning time to three minutes since plant proteins brown faster than cured meats. Fresh corn kernels offer a crisp pop that balances the dense texture of root vegetable noodles, though frozen corn works adequately if thawed and drained thoroughly on paper towels beforehand to remove excess moisture. Preserved meats typically contain high sodium levels, whereas fresh sausage allows control over salt additions; adjust the seasoning blend by reducing added salt when using pre-cured proteins.
- Noodles release water rapidly upon salting, so cook them immediately after seasoning rather than letting them sit in the pan.
- Maintain medium-high heat until the oil shimmers to guarantee proper searing on both the sausage and the corn.
- Store leftovers in an airtight glass container for up to two days, reheating gently on the stovetop rather than in a microwave to preserve the texture.
