Prep 1 hr
Cook 0 mins
A hearty and satisfying dish.
Make and share this Pasta With Sausage and Chicken recipe from Food.com.
- 3 tablespoons olive oil
- 2 boneless skinless chicken breast halves, cut into 1-inch pieces
- 1⁄2 cup dry white wine
- 1 lb hot Italian sausage, casings removed
- 2 cups chopped onions
- 1 red bell pepper, cut into matchstick-sized strips
- 1 (14 1/2 ounce) can diced tomatoes
- 1 1⁄4 cups chicken stock or 1 1⁄4 cups canned low sodium chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon chopped fresh garlic
- 1 tablespoon chopped fresh rosemary
- 12 ounces farfalle pasta (bowtie-shaped pasta)
- 1 1⁄2 cups freshly grated parmesan cheese (about 4 1/2 ounces)
- 1⁄4 cup chopped fresh Italian parsley
- Heat oil in a heavy large skillet over medium-high heat. Add chicken and saute until cooked through, about 5 minutes. Using a slotted spoon, transfer chicken to a bowl. Add wine to skillet; boil until reduced to 2 tablespoons, scraping up browned bits, about 3 minutes.
- Add sausage, onions, and bell pepper to same skillet and cook until sausage browns, breaking up with back of spoon, about 10 minutes. Mix in tomatoes with juices, stock, tomato paste, garlic and rosemary; simmer until reduced to sauce consistency, about 10 minutes. Add chicken and juices; stir to heat through. Season to taste with salt and pepper.
- Meanwhile, cook pasta in a large pot of boiling, salted water until just tender but still firm to bite, stirring occasionally.
- Drain pasta; return to pot. Mix in sauce, 1 cup of Parmesan cheese, and parsley. Transfer to a large bowl.
- Serve, passing remaining cheese separately.
Great stuff! I used 3 sausages for the 3 of us, orgot to add the wine, and forgot to buy fresh rosemary, so I used about a teaspoon of dried, crushed rosemary. Turned out great and we all loved it. Thanks.
My husband loved it. I guess it tastes better on the second and third days. I liked it, but wasn't crazy about it. I guess I would rather have more chicken and less sausage. So I will tweak it a bit, but we will be keeping it. Also, using a green pepper insead of the red pepper may add some color to it.