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Chicken and Sausage with Bowties

Chicken and Sausage with Bowties

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Patricia Rogers

Patricia Rogers

Necessity is the mother of invention. This recipe was created by me because I had a 1 1/2 hour commute to/from work. I have two teenage boys who require a hearty meal to sustain them for at least 1 hour (maybe less). This recipe can be varied; use pork italian sausage if you like (cook longer), veal or pork cutlets or cubes (be careful to cook pork products thoroughly). Serve as a sandwich, skip the pasta, mix with leftover cooked rice; add small green peas or broccoli. I doubt if anything you try will go wrong. Mangia!

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 526 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Wash chicken breasts and cut into large bite-size pieces. Cut sausages into large pieces. In a large, deep skillet over medium low heat, combine oil and garlic; and cook just enough to flavor the oil. Remove garlic from oil.
  3. Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.
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Reviews

Cheri826
145

Cheri826

6/6/2007

This was a very good recipe. I made a few modifications but I still gave it 5 stars because the changes were just my likings. I used garlic and cheese sausages (we don't like spicy or fennel). My method for the meat is to brown the chicken and sausage completley in the garlic & olive oil. Cooking it now this way prevents the meat from becoming overcooked during the boiling and simmering process when making the sauce. Remove the meat and set aside than go on with making the sauce in the same skillet. I used red wine and chopped about 5 roma tomatoes (I don't like canned tomatoes). and let it simmer a bit. Once the tomatoes reduced a bit, I added a little cornstarch and water to thicken the sauce along with salt, pepper and 1/2 cup light cream (I got that tip fom other reviewers). I simmered the sauce for about 20 minutes, added the meat in and simmered another 20 minutes. I than added the pasta and a lot of chopped basil (we love basil) and the dish was very very tasty. I am not sure what people are doing when they say it comes out bland. This is very flavorful! Thanks for the recipe!!

TJ
78

TJ

2/26/2007

A must try. I only made a few changes based on other reviews. Since I don't like chunks of tomato, I used spaghetti sauce from a jar and just added a little red wine to get that flavor. I cooked the meat in the sauce much longer, about double the time. I added dried onion mid way through. I added cream as one reviewer suggested and I liked what that did to the texture. We will definately have this again!

Foodie
75

Foodie

8/12/2007

I read through the reviews. I only used a chicken breast and a 1/2 and a whole pound of the spicy turkey sausage. I used a T of garlic. I sauteed the garlic. Added the chicken and sausage. Cooked until done. Took meat out. Used 28 oz crushed tomatoe sauce, 1/2 cup red wine, 1 T italian seasoning and S & P to taste. Simmered, added meat and simmered for another 20 minutes. Added 1/2 cup cream with 5 minutes to go. Spooned sauce over noodles. Topped with parmesan cheese. Yum! You could use a jar of spaghetti sauce with a splash of wine if in a hurry. Very good for a simple recipe.

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