Penna Pasta With Italian Sausage & Chicken
- Reviews 2
Ready In: 1 hr 10 mins
Serves: 4-6
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 boneless skinless chicken breast, cubed
- 1⁄2 cup red wine
- 1 lb hot Italian sausage, casing removed, substitute sweet
- 2 cups onions, diced
- 1 red sweet bell pepper, chopped
- 1 (14 ounce) can diced tomatoes with juice
- 1 1⁄4 cups chicken stock
- 1 (8 ounce) tomato sauce
- 1 tablespoon garlic, minced
- 1 tablespoon fresh rosemary, substitute 1 t dried
- 8 -12 ounces penne pasta
- 1 1⁄2 cups parmesan cheese, grated
- 1⁄4 cup flat-leaf Italian parsley, chopped
Directions
- Boil large pot of water for pasta. Cook pasta according to package directions. This can be done later if you are making ahead of choose to simmer longer than suggested.
- Heat the oil in a heavy skillet over medium, add chicken. Sauté until no longer pink. I let the edges get a bit browned w/o over cooking. Remove with a slotted spoon, drain and transfer to a bowl.
- Add wine to skillet and boil reducing to 2T, scrapping up the browned bits.
- Pour wine over chicken in the bowl, set aside.
- Add oil to hot skillet, add sausage, onions and bell pepper to the skillet. Cook until sausage is no longer pink and onions & peppers are tender.
- Breaking up sausage into bite size pieces while cooking. Add the chicken back into the pot.
- Mix in tomatoes with juices, tomato sauce, chicken stock, garlic and rosemary. Simmer until reduced to saucy consistency, about 10 minutes. (as suggested by Bon Appetit). I allow it to simmer longer.
- Add pasta to the finished chicken & sausage mixture and toss.
- Add 1/2 - 1 cup cheese, toss to combine.
- Top with parsley right before serving.
- Serve with additional cheese at table.
- NOTE: 4/17/11 It's been a while since I've made this. I re-ordered the ingredient list because I found it confusing as originally written.
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