Pasta With Sausage and Chicken
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>