Mike’s Favorite: Pasta with Sausage and Chicken

3 tablespoons olive oil
2 skinless boneless chicken breast halves, cut into 1-inch pieces
1/2 cup dry white wine
1 pount hot Italian sausages, casings removed
2 cups chopped onions
1 red bell pepper, cut into matchstick-size strips
1 14 1/2 ounce can diced tomatoes in juice
1 1/4 cups chicken stock or canned low-salt chicken broth
2 tablespoons tomato paste
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh rosemary
12 ounces farfalle (bowtie) pasta

1 1/2 cups freshly grated Parmesan cheese (about 4 1/2 ounces)
1/4 cup chopped Italian parsley

Heat oil in heavy large skillet over medium high heat. Add chicken and saute until cooked through, about 5 minutes. Use slotted sppon, 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 sausages, 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, garlie 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 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.

From: Margie
Bon Appetit
October, 1998

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