pasta with chicken and sausage
Hi, welcome to solsarin site, in this post we want to talk about“pasta with chicken and sausage”,
stay with us.
pasta with chicken and sausage
Ingredients
- 1 package (16 ounces) penne pasta
- 1 pound boneless skinless chicken breasts, cubed
- 3/4 pound smoked Polish sausage or fully cooked bratwurst links, cubed
- 1 medium onion, chopped
- 1 medium sweet red pepper, chopped
- 1 medium green pepper, chopped
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 2 jars (16 ounces each) Parmesan Alfredo sauce
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 cups shredded cheddar cheese
Directions
- 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.
Can I Reheat Chicken and Sausage Pasta?
Absolutely! You can microwave it of course, but to maintain flavor and moisture, I love to throw it back in a skillet on the stove with a tablespoon of butter and a splash of chicken stock, whole milk, or half and half to make it nice and creamy again. Revives the flavors in a just a few minutes stirred over medium-high heat.
Italian Chicken Sausage Pasta
Ingredients
- 12 oz. pasta
- 2 links chicken sausage Italian or spicy
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 garlic clove minced
- 24 oz. marinara sauce favorite kind
- ½ cup milk any kind
- ¼ cup heavy cream
- 2 cups frozen peas
- 1 teaspoon red pepper flakes or more
- salt and pepper to taste
- ½ cup parmesan optional
Instructions
- Cook pasta in a saucepan as you normally would.
- In a separate large skillet or dutch oven, cook the chicken sausage with the olive oil over medium heat.
- Next, add the butter and garlic and sauté for 1 minute. Then, reduce heat to medium-low and add the marinara sauce, milk, cream, peas, red pepper flakes, and salt and pepper; stir to combine.
- Bring mixture to a low simmer and simmer for 2-3 minute or until peas are cooked. Remove from heat, then add parmesan cheese.
- Add the cooked pasta to the skillet and stir to combine. Top with more parmesan cheese and enjoy!
Creamy Chicken and Sausage Pasta
INGREDIENTS
- 1/2 lb. Penne Pasta or similar
- 2 Hot Links sliced 1/4″ thick
- 1 lb Chicken Breasts (boneless) cut into 1/2″ cubes
- 2 tbsp Butter
- 1/2 cup Green Bell Pepper chopped
- 1 cup Onion chopped
- 2 cloves Garlic minced
- 2 tbsp All-Purpose Flour
- 1 3/4 cups Milk
- 1/4 cup Cream Cheese room temp
- 1/3 cup Parmesan Cheese
- 1/4 tsp Pepper
- 1/2 tsp Salt
- 1 tsp Dried Parsley or 1 tbsp fresh chopped
- 1 tsp Dried Basil or 1 tbsp fresh chopped
INSTRUCTIONS
- Bring a large pot of water to a boil and cook penne pasta according to instructions. Drain and set aside.
- In a large skillet, add sliced sausage and cook over medium-high heat until lightly browned. Remove sausage from skillet.
- Add cubed chicken to the skillet with leftover drippings from sausage. Cook over medium heat, turning over after a few minutes until cooked through. Remove from skillet and set aside with sausage.
- Add butter, onions and peppers to the skillet. Cook over medium heat until tender. Then, add garlic and cook until fragrant, about 1 minute.
- Sprinkle flour, salt, pepper, basil and parsley over the cooked veggies and mix to combine. Slowly add the milk, stirring frequently, until fully combined. Add cream cheese and parmesan cheese and stir until nicely melted into the sauce.
- Add chicken, sausage, and penne to the sauce and toss to combine. Let cook over very low heat for a few minutes. Then, remove from heat.
- Serve pasta with a sprinkle of red pepper flakes (optional). Enjoy!
What goes well with chicken sausages?
Anything you would typically use with pork sausage, you can substitute with chicken sausage! Of course it goes well with pasta, but also sautéed with peppers and onions and served on rolls is another favorite dinner of ours. Grilling chicken sausage brings out a whole new flavor profile as well!
Can you freeze this recipe?
I would not recommend freezing this as a finished recipe, but you could definitely freeze the fresh tomato sauce to be ready at a later time. Just thaw in the fridge overnight before cooking in this dish – though I would argue that just cooking the sauce from fresh tomatoes would probably be quicker!
What brand of chicken sausage do you recommend?
I’ve honestly used several brands for this recipe, but use what is available at your store! I do like the Coleman brand and I generally try to grab that if I can find it. If you can find Italian seasoned chicken sausage, that would make the flavor even better in this meal!
Pasta Skillet With Chicken Sausage, Cheese
Ingredients
For the marinara sauce (or substitute 2 1/2 to 3 cups store-bought sauce):
- 1 1/2 tablespoons olive oil
- 1 1/2 cups (180g) diced red onions
- 2 cloves garlic, minced
- 1 (28-ounce) can (795g) crushed tomatoes
- 1 tablespoon honey or sugar
- 1/4 cup (5g) chopped fresh parsley
- 1/4 cup (5g) chopped fresh basil
- 1 teaspoon dried oregano
For the pasta:
- 8 ounces (225g) penne pasta
- 1 1/2 tablespoons olive oil
- 1 pound (450g) chicken sausage, cut into bite-sized pieces
- 4 to 6 cups (100 to 150g) baby spinach
- 1 1/2 cups (140g) shredded mozzarella cheese
- Chopped parsley, to garnish
Method
Make the marinara sauce (or substitute store-bought sauce):
Heat 1 1/2 tablespoons of olive oil in a large oven-safe sauté pan over medium-high heat. Add the onions and cook for 3 to 4 minutes, stirring occasionally, until the onions are softened and translucent. and, Add the minced garlic and cook for 30 seconds. Add crushed tomatoes and cook until the sauce starts bubbling at a rapid simmer, 1 to 2 minutes.
Reduce heat to low and let the sauce continue slowly simmering for 5 to 7 minutes, stirring occasionally. Mix in honey, parsley, basil and oregano and cook for another minute. Season sauce with salt to your taste. Turn off heat. (Makes 2 1/2 to 3 cups; keeps 4 to 5 days refrigerated or 3 months frozen.)
Cook the pasta:
Bring 2 quarts of water to boil in a pot. Season with a generous pinch of salt. Once the water boils, add pasta and cook for 7 to 9 minutes, depending on how you like your pasta. Drain and run pasta under cold water. Set aside.
Make the sausage and spinach sauce:
Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add chopped sausage and cook for 5 to 7 minutes, until the meat is cooked through. and, Add pasta sauce and heat for a minute.so, Add spinach and fold it into the sauce. The spinach should start wilting in 30 seconds.
Bake the pasta:
Add pasta to the pan and stir until combined. Top with mozzarella cheese. Put the skillet in the oven and bake for 10 to 12 minutes until the cheese is bubbly and slightly browned at the edges. For a quicker alternative, skip the oven and just stir the cheese into the pasta until the cheese is melted.
Top the pasta with chopped parsley and season with salt and pepper to taste:
Serve hot.
pasta with chicken and sausage recipe
This chicken sausage pasta is prepared with whole wheat penne and a light, zesty tomato sauce kissed with roasted garlic!
Ingredients:
- 3 heads garlic
- 4 tablespoons olive oil, divided use
- Salt
- 4 links spicy Italian chicken sausage, diced into small cubes
- 1 small onion, finely diced
- 2 cloves garlic, pressed through garlic press
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- Pinch red pepper flakes
- ¼ cup red wine
- 2 tablespoons tomato paste
- 3 (14.5 ounce) cans organic, diced tomatoes (with juices)
- ¼ teaspoon black pepper
- 8 ounces (half a package) uncooked whole wheat penne pasta
- ½ cup panko breadcrumbs
- 1 teaspoon lemon zest
- 2 tablespoons flat-leaf parsley, chopped, divided use
- ¼ cup grated parmesan cheese
- 3 tablespoons chopped, fresh basil leaves
Preparation:
Begin by gathering and prepping all of the ingredients according to the ingredients list above to have them organized and ready for use.
Preheat the oven to 400 degrees, and prepare 3 small squares of foil for garlic heads.
Cut the tops off of the 3 heads of garlic, drizzle each with about 1 teaspoon of the olive oil and sprinkle on a pinch of salt. Wrap each garlic head tightly in a small piece of foil, and roast in the oven for 45 minutes. Remove from oven, unwrap the heads and allow to cool, then squeeze the cloves from the papers and smash lightly with a fork to form a paste; set aside to use in sauce.
In a large, heavy-bottom pan or pot, add 2 tablespoons of the olive oil; once hot, add the diced chicken sausage and cook until golden-brown; then, add the diced onion and sauté for about 2 minutes. Now, add the garlic, the Italian seasoning, the oregano and the pinch of red pepper flakes, and give a stir, allowing to become aromatic.
Once aromatic, add the red wine and deglaze the pan, gently scraping all of the browned bits from the bottom of the pan; then, stir in the tomato paste and allow it to cook for about 30 seconds to 1 minute to cook out the raw flavor.
Add in the diced tomatoes with juices, the reserved roasted garlic paste, a couple of good pinches of salt and the black pepper, and allow the sauce to simmer, slightly covered, for about 20 minutes.
Preparation:
Prepare the penne pasta according to package instructions; then, drain and keep warm.
While penne cooks and sauce simmers, combine the panko breadcrumbs with 1 tablespoon of the olive oil in a small bowl, and use your fingers or a fork to incorporate together. In a small pan set over medium-low heat, add the breadcrumbs and toast, continually stirring, for about 1-2 minutes being careful not to burn the breadcrumbs.
Once the breadcrumbs are golden brown, remove from the pan and add back into the small dish; add the lemon zest, 1 tablespoon of the chopped parsley and the grated parmesan cheese to the breadcrumbs, combine well with your fingers of a fork, then set aside to use as a garnish/topping for pasta.
To finish the sauce, turn heat off and stir in the remaining 1 tablespoon of the chopped parsley and 1 tablespoon of the chopped basil; next, add the warm, cooked penne directly into the sauce, and toss to coat. (Alternately, you can spoon the sauce over top of the penne.)
To serve, spoon the chicken sausage pasta into a bowl, and garnish with about 2-3 tablespoons of the breadcrumbs, and a sprinkling of the remaining 2 tablespoons of chopped basil.
MORE POSTS:
