Pasta With Sausage And Chicken Recipes

BRIAN'S CHICKEN SAUSAGE PESTO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
• Meanwhile, heat olive oil in a large pan over medium-high heat. Add chicken sausage and onion. Cook until chicken is browned and no longer pink in the center, 5 to 7 minutes. Reduce heat to low and mix in pesto. Add tomatoes with juice and chicken broth. Simmer sauce until slightly reduced, 5 to 10 minutes.
• Pour cream into the sauce. Simmer until reduced to your desired thickness, 5 to 10 minutes. Pour sauce into the pot of cooked penne. Mix thoroughly. Let rest for 5 minutes before serving. Garnish with shredded Parmesan cheese to your liking.

PASTA WITH SAUSAGE AND CHICKEN

Steps:

• 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.

PASTA WITH SAUSAGE AND CHICKEN

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl. Add wine to skillet; boil until reduced to 2 tablespoons, scraping up browned bits, about 3 minutes. Pour wine over chicken. 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 large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally. Drain pasta; return to pot. Mix in sauce, 1 cup cheese and parsley. Transfer to large bowl. Serve, passing remaining cheese separately.

CHICKEN AND SAUSAGE PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the chicken, sausage, onion and red and green peppers in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Add garlic; cook and stir 1 minute longer., Stir in the Alfredo sauce, soup, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat., Serve desired amount immediately. Cool remaining mixture; transfer to freezer containers. Freeze for up to 3 months., To use frozen pasta: Thaw in the refrigerator overnight. Transfer to a large skillet; cook and stir over medium heat for 10-12 minutes or until heated through.

PENNA PASTA WITH ITALIAN SAUSAGE & CHICKEN

Steps:

• 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.