Penna Pasta With Italian Sausage & Chicken

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READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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