Yea, yea, yea I knowwwww – corn is for the summertime!
I would know – I’m from Jersey, where the corn (and arguably, the tomatoes) are the sweetest and the freshest!
However, with sunny days in the 60s and 70s, I’ve got summertime on my mind and I saw corn in the grocery store so I grabbed it.
You seriously won’t believe how easily this dish comes together and how much all of the flavors work so well together. When the corn cooks with the chicken sausage, it absorbs all of that savoriness. And as always, the red pepper flakes add the perfect amount of spice!
If you’re someone that prefers sauce on their pastas (and don’t do well with the simple garlic and olive oil situation), then add a healthy tomato sauce on top, like Victoria Fine Food’s Marinara. Top with a touch of basil – and you’ll have a totally different version of this dish.
I actually didn’t even realize that it was already spring! March 20th, right? Life is flying by…. but at least that means it’s fun, right?!
Check out Ali’s latest post on her lifestyle blog, alissandra b:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 9 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 1 tablespoon extra virgin olive oil
- 1-2 chicken sausage links, sliced into about ½” thick rounds
- kernels from 1 ear of corn
- ¼ teaspoon red pepper flakes
- 1 medium sweet potato, peeled, Blade D, noodles trimmed
- salt and pepper
- ¼ teaspoon garlic powder
- 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.