BAKED PASTA WITH CHICKEN SAUSAGE
This hearty pasta bake is a satisfying fall or winter meal, plus it serves a crowd.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h15m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.
- Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
- Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.
- Add tomato sauce, sausage, and cubed Fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.
- Top with grated Fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
Nutrition Facts : Calories 483 g, Fat 19 g, Fiber 4 g, Protein 24 g
CREAMY CAJUN CHICKEN AND SAUSAGE FETTUCCINE
Steps:
- Cook sausage in 12-inch nonstick skillet over medium-high heat 4 minutes or until cooked. Remove sausage to paper-towel-lined plate.
- Season chicken, if desired, with salt and pepper. Cook chicken in same skillet, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside.
- Stir red peppers and onion into same skillet* and cook, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook, 30 seconds. Stir in broth and Hellmann's® or Best Foods® Real Mayonnaise. Bring just to a boil over high heat. Reduce heat to low and simmer 1 minute. Stir in fettuccine, chicken and sausage and cook, stirring occasionally, 1 minute or until heated through. Season, if desired, with salt, pepper and crushed red pepper flakes.
CHICKEN SAUSAGE, PEPPER AND ONION PASTA FAKE-BAKE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it. Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes. Preheat broiler. While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low. Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine. To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a flameproof baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.;
PENNA PASTA WITH ITALIAN SAUSAGE & CHICKEN
Just wonderful! Your tummy, family & guests will thank you! This recipe was Inspired by: Bon Appetit and Neil Pagano - Oct. 1998. UPDATE 5/26/08: I have made this with and w/o the chicken. I have also used both red and white wine depending on what I had on hand. Either way, it's a winner.
Provided by Chicagoland Chef du
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1007.6, Fat 55.2, SaturatedFat 19.5, Cholesterol 118.8, Sodium 2536.4, Carbohydrate 72.3, Fiber 10.5, Sugar 12.2, Protein 51.5
CHICKEN SAUSAGE PASTA
Make a simple, bold twist on a classic pasta dish with this Chicken Sausage Pasta recipe. If Grandma isn't ready to reveal her recipe, make this instead.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, about 1-1/2 cups each
Number Of Ingredients 5
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook sausage and peppers in large nonstick skillet on medium-high heat 5 min. or until sausage is heated through and peppers are crisp-tender, stirring occasionally. Stir in tomatoes; cover. Simmer on medium-low heat 5 to 6 min. or until tomatoes are softened, stirring occasionally.
- Drain pasta. Add to skillet with 2 Tbsp. cheese; mix lightly. Sprinkle with remaining cheese.
Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
BRIAN'S CHICKEN SAUSAGE PESTO PASTA
A kid-friendly but still sophisticated pasta dish with chicken sausage. Can easily be modified to your liking. We used a mixture of pastas (penne, farfalle, rotini) because 2-year-old Brian mixed the boxes together!
Provided by chadfink
Categories Main Dish Recipes Pasta Chicken
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 55.3 g, Cholesterol 89.8 mg, Fat 18.7 g, Fiber 3.1 g, Protein 22.7 g, SaturatedFat 7.9 g, Sodium 774.1 mg, Sugar 5.5 g
CHICKEN AND SAUSAGE PENNE
Gather the family for a comfy-cozy dinner filled with two types of meat and a garlic-cream sauce. It's versatile, too. Sub in whatever cream soup and cheese you have on hand. -Sandra Perrin, New Iberia, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 747 calories, Fat 41g fat (19g saturated fat), Cholesterol 123mg cholesterol, Sodium 1375mg sodium, Carbohydrate 58g carbohydrate (4g sugars, Fiber 4g fiber), Protein 37g protein.
CAJUN CHICKEN AND SAUSAGE PASTA
Serve up a spicy dinner for two.
Provided by Kelly Kear Clark
Categories Main Dish Recipes Pasta Chicken
Time 1h10m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Sprinkle both sides of chicken breast with 1/2 teaspoon Cajun seasoning, or to taste.
- Grill chicken breast and pork sausage on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Transfer to a plate and let rest for 5 minutes. Cut chicken and sausage into bite-size pieces.
- Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
- Melt butter in a large skillet over medium heat. Cook and stir green bell pepper, red bell pepper, onion, and garlic in hot butter until slightly softened, 2 to 3 minutes. Stir chicken and sausage pieces into vegetables, reduce heat to medium-low, and pour 1 cup half-and-half into skillet. Stir to combine.
- Mix cornstarch into remaining 1/2 cup half-and-half in a small bowl until smooth; pour into skillet and stir until sauce simmers and thickens, about 5 minutes. Toss cooked farfalle pasta into mixture until coated; season with additional Cajun seasoning and dried basil.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 72 g, Cholesterol 79.4 mg, Fat 18.8 g, Fiber 4.8 g, Protein 27.4 g, SaturatedFat 10 g, Sodium 628.8 mg, Sugar 16.1 g
PASTA WITH CHICKEN SAUSAGE AND BROCCOLI
This recipe is from the Cooking Thin show on Food TV. I changed it a little bit. You could use any kind of sausage. Even my kids like this recipe! And it is low-fat! I use chicken and artichoke sausage.
Provided by susie cooks
Categories Poultry
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut broccoli into 3 inch pieces, discarding stems.
- Blanch broccoli in a large pot of boiling water until tender, about 5 minutes.
- Before draining, reserve 1 cup of broccoli water.
- Drain and rinse broccoli with cold water. Drain on towel.
- Cook pasta according to package directions.
- While pasta is cooking, place 2 tablespoons of water into cold skillet with garlic and sausage and then turn to medium low heat.
- Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes.
- Pour reserved broccoli water into pan with sausage.
- When pasta is cooked, drain it and place it back in the pot and season with salt.
- Pour sausage over pasta and stir in broccoli.
- Taste and adjust seasonings.
- Garnish with bread crumbs and/or cheese.
Nutrition Facts : Calories 572.6, Fat 10.9, SaturatedFat 3.1, Cholesterol 68.1, Sodium 628.4, Carbohydrate 103.5, Fiber 15.6, Sugar 3, Protein 19.6
CREAMY CHICKEN SAUSAGE AND PASTA SKILLET
The chicken sausage. Those crisp-tender peppers. That creamy, saucy pasta! It all can be yours tonight with this one awesome skillet recipe.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 min. or until done. Drain. Add peppers; cook and stir 5 min. or until crisp-tender. Stir in next 3 ingredients; cook 5 min. or until heated through. Add cream cheese; cook 2 min. or until melted, stirring frequently.
- Drain pasta. Add to sausage mixture; mix lightly. Top with Parmesan.
Nutrition Facts : Calories 620, Fat 21 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 1490 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 33 g
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