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Recipe 68ca7f1d64

Halal Italian Drunken Noodles

A bold, weeknight-easy skillet of wide egg noodles tossed with halal Italian chicken or beef sausage, sweet bell peppers, onions, garlic, and tomatoes. Instead of wine, a bright deglaze of white grape juice, chicken broth, and lemon brings the same lively lift—fully halal—with fresh herbs to finish. Cozy, saucy, and perfect for family dinners or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian-American
Servings 4 people
Calories 520 kcal

Ingredients
  

  • 12 oz wide egg noodles
  • 1 lb halal Italian chicken or beef sausage, casings removed
  • 1 tbsp olive oil
  • 1 medium onion, thinly sliced
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes (optional)
  • 1/4 cup white grape juice (for halal deglaze)
  • 1/4 cup low-sodium chicken broth
  • 2 tsp fresh lemon juice
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/2 tsp Italian seasoning
  • 1 tsp dried basil
  • salt and black pepper, to taste
  • 1/4 cup chopped fresh parsley or basil, for garnish
  • grated Parmesan-style cheese (halal-certified or rennet-free), for serving (optional)

Instructions
 

  • Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until just al dente. Drain and set aside.
  • Heat olive oil in a large skillet over medium heat. Add halal Italian sausage and cook, breaking it into crumbles, until browned and cooked through. Transfer sausage to a plate; leave drippings in the pan.
  • Add sliced onion and bell peppers to the skillet. Cook, stirring occasionally, until softened and lightly browned, 5–7 minutes.
  • Stir in minced garlic and red pepper flakes; cook 30–45 seconds until fragrant.
  • Pour in white grape juice, chicken broth, and lemon juice. Scrape up browned bits from the bottom of the pan and simmer 2–3 minutes to reduce by about half.
  • Add diced tomatoes with their juices, Italian seasoning, and dried basil. Season with a pinch of salt and black pepper. Return the browned sausage to the skillet and simmer 5–7 minutes to meld flavors.
  • Add the cooked egg noodles and toss until evenly coated, adding a splash of broth if the sauce seems too thick. Taste and adjust salt and pepper.
  • Remove from heat. Garnish with chopped parsley or basil and serve hot with halal-certified (rennet-free) Parmesan-style cheese if desired.

Nutrition

Serving: 1peopleCalories: 520kcalCarbohydrates: 45gProtein: 25gFat: 26gSaturated Fat: 9gSodium: 760mgFiber: 4gSugar: 7g
Keyword egg noodles, halal sausage pasta, Italian Drunken Noodles, One Skillet Dinner, weeknight pasta
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