Chicken Sausage Al Forno Recipes

Steps:

• Bring a pot of water to a boil. Add the pasta and cook until very very al dente, 6 to 7 minutes. Drain and set aside.
• Position an oven rack in the bottom of the oven and preheat the oven to broil.
• Heat a large, heavy-bottomed ovenproof skillet over medium-high heat and add the oil. Season the chicken tenders with salt and pepper and dredge in the flour, shaking off the excess. Add the chicken to the skillet and brown on both sides until golden brown, 2 minutes per side. (Note: the chicken should only be seared, not cooked through. It will finish cooking in the oven.) Transfer the chicken to a wire-racked baking sheet.
• To the same skillet, add the butter, cremini, porcini and shallots and cook, stirring minimally to aid in browning, until the mushrooms are deeply caramelized, about 15 minutes. Add the garlic and cook until fragrant, another 20 seconds. Deglaze with the marsala, scraping up any browned bits. Add the stock and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
• Off the heat, add the pasta and stir well to coat with the sauce. Top with the browned chicken, then a layer of freshly grated Parmigiano-Reggiano. Broil the pasta in the skillet until the cheese is browned and the pasta and chicken are cooked through, about 5 minutes. Sprinkle with parsley and serve immediately.

Steps:

• Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned, about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque, about 1 minute. Add salt.
• Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat. Add grated cheese, parsley, and chives. Serve topped with a dollop of ricotta cheese.

Steps:

• In a large sauté pan, heat 1 tablespoon oil over medium heat. Add onion and fry for about 10 minutes.
• While the onion is cooking, chop the pancetta. The best way to do this is to roll it up, cut lengthwise then across.
• Once onion is softened, add the pancetta and cook for another 5 minutes.
• Place the pancetta and onion in a 6 quart dutch oven, add another tablespoon of oil to the sauté pan and return to heat.
• Add the ground beef and cook until browned. Transfer to the dutch oven, add another tablespoon of oil to pan and return to heat.
• Add the ground pork and brown.
• Once pork has browned, add it to the dutch oven.
• Preheat oven to 275°F (140°C, Gas Mark 1).
• Place dutch oven on burner and stir ingredients together. Add the tomatoes, tomato purée, red wine, salt, pepper, and about ¼ nutmeg, grated. Stir all ingredients together and bring to a simmer.
• While bringing mixture to a simmer, tear half of the basil leaves from the stem, tear or chop the leaves and add them to the pot. As soon as the mixture is simmering, place in preheated oven. You do not need to cover the mixture.
• Here the recipe says to let simmer for 3 hours before giving a stir, I stirred every 45 minutes.
• When liquid has reduced to a concentrated sauce, season to taste with salt and pepper and add the remainder of the basil.
• About 20-30 minutes before the ragú bolognese is due to come out of the oven, begin the bechamel sauce.
• Place the milk, butter, flour, salt and pepper, and garlic in a large saucepan. Heat oven medium-low heat and whisk until simmering and thickened. Reduce heat as low as possible and simmer for 10 minutes more.
• Sieve the sauce into a large bowl and add the cream. Adjust seasoning and add another quarter of nutmeg.
• Preheat oven to 350°F (Gas mark 4, 180°C).
• Now for the assembly. Organize your materials in the order in which you will use them, with the baking dish on a cookie sheet (to catch spillage) in the middle.
• Spread a thin layer of the ragú bolognese on the bottom of the pan. Cover with ¼ of the bechamel sauce, diced mozzarella and a sprinkling of Parmesan cheese. Add a layer of lasagna noodles (They don't need to be cooked, the large amount of sauce cooks the noodles). Repeat in this manner, finishing off with a top layer of cream sauce and a coating of Parmesan cheese.
• Place in oven (be sure to keep the baking sheet underneath!) and bake for 45-50 minutes or until golden brown and bubbling.

Steps:

• Preheat oven to 375°.
• Coat 2 1/2 quart baking dish with cooking spray.
• Cook pasta; drain; rinse with cold water.
• In bowl, combine marinara, 1 1/2 cups of mozzarella, spinach, ricotta, Parmesan, garlic, basil, salt and pepper. Stir in pasta, sausage and chicken; transfer to baking dish.
• Sprinkle remaining 1/2 cup of mozzarella over pasta. Bake until hot, 25-30 minutes.
• Serve with Focaccia bread.

Steps:

• Bring a large pot of water to a boil. Add the pasta, bring back to a boil and cook until very very al dente, 6 to 7 minutes. Drain and set aside.
• Heat a large (12- to 14-inch) nonstick skillet over medium-high heat. Add the olive oil and sausage, breaking up the sausage with a wooden spoon into smaller chunks. Cook, without moving the sausage, until golden brown on the bottom but still pink on the top, 5 to 6 minutes. Add the rapini and mushrooms, toss together and cook until the mushrooms are slightly brown and the rapini has wilted, another 5 to 6 minutes. Add the garlic and cook for another 20 seconds. Immediately turn the mixture into a bowl and set aside.
• Lower the heat to medium, add the butter and cook until bubbly and melted. Add the flour while whisking to break up clumps. Cook until slightly golden, 2 to 3 minutes. While whisking, slowly add the milk. Add the Pecorino Romano, nutmeg and some salt and pepper. Bring to a simmer and simmer until the mixture starts to thicken slightly, about 3 minutes.
• Off the heat, add the pasta and sausage/rapini mixture and stir to coat. Season to taste, adding more Pecorino Romano if desired. Once completely cool, add a layer of the mozzarella, then sprinkle on the sun-dried tomatoes. Can be made 1 day ahead.
• When ready to bake, preheat the oven to 350 degrees F.
• Bake until bubbly and the cheese is golden brown, 20 to 25 minutes. Garnish with torn fresh basil.