Pasta with Sausage and Chicken
Pasta with Sausage and Chicken
This is a most hearty dish. I like to add a little cream and a few shakes of cayenne pepper to give it a Cajun flair. Kick it up a notch!
- 3 Tbls Olive oil
- 2 skinless boneless 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 julienned
- 1 14 1/2 oz can of diced tomatoes in juice
- 1 1/4 cups chicken stock
- 2 Tbls tomato paste
- 1 Tbls chopped fresh garlic
- 1 Tbls chopped fresh rosemary
- 12 oz farfalle pasta
- 1 1/2 cups grated parmesan cheese
- 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 five minutes). Using a slotted spoon, transfer chicken to a bowl. Add wine to skillet, boil until reduced to 2 tablespoons, scraping up brown bits, about 3 minutes. Pour wine over chicken. Add sausage, onions, bell peppers, to the same skillet and cook until sausage browns, breaking up with the back of a 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. Cook pasta until al dente. Mix pasta, chicken mixture and one cup of cheese and parsley, transfer to a large bowl and serve.
4 Servings
R-81
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