Chicken & Sausage Bowtie Pasta

Like I said last week on Friday Favorites post, Rob has been making this recipe for years. And with us being home and me cooking nearly every night, I’ve been pretty religious with making a menu each week. That way when lunch and dinner roll around I’m not scrambling to figure something out. The fam had asked me to add this Chicken & Sausage Bowtie Pasta to the menu. I was happy to oblige and since this was my first time making Rob helped.

Can you believe it? I’m actually posting a recipe. I think it has literally been years since I’ve posted a recipe, which is embarrassing. However, life happens, but since life has slowed down and I am able to concentrate time to different things a little bit more now I had added adding recipes to my Corona Bucket List.

Servings: 8
Prep Time: 15 minutes
Cooking Time: 45minutes

Ingredients:
1 (16 oz.) box uncooked bowtie (Farfalle) pasta
3 skinless, boneless chicken breasts
1 lb. hot Italian sausage, casings removed if they are in links
1 tbs. olive oil
2 tbs. garlic powder
2 cloves garlic, minced
1 (14.5 oz.) can petite diced tomatoes
3/4 cup red wine
1/4 cup chopped dried basil
2 tsp. dried rosemary
1 cup of powdered Parmesan cheese (My favorite is Premium Parmesan, Asiago and Romano Cheese)
1 cup of shredded Parmesan cheese to sprinkle on top when served

Directions:
1. Ball up small balls of Italian sausage. We make them a little larger than pea size. Add those to a medium sized deep skillet over medium heat.
2. Cut chicken into bite size pieces. Add a little bit of olive oil. Once all of the chicken is cut and added to pan sprinkle garlic powder over chicken and stir.
3. Bring a large pot of water to a boil. Add pasta and cook for 9 or so minutes or until al dente and drain.
4. Allow meat to brown and cook through.
5. While pasta is cooking, add tomatoes, wine, and garlic. Bring to a boil and let simmer for 20 minutes. Add powdered Parmesan cheese, Basil, and Rosemary in when almost done.
6. Toss drained pasta into chicken and sausage mixture. Toss and serve.

Chicken & Sausage Bowtie Pasta

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Author: Lysha @ A Camera & A Cookbook

Recipe type: Main

Cuisine: Italian

Serves: 8

Ingredients

• 1 (16 oz.) box uncooked bowtie (Farfalle) pasta
• 3 skinless, boneless chicken breasts
• 1 lb. hot Italian sausage, casings removed if they are in links
• 1 tbs. olive oil
• 2 tbs. garlic powder
• 2 cloves garlic, minced
• 1 (14.5 oz.) can petite diced tomatoes
• ¾ cup red wine
• ¼ cup chopped dried basil
• 2 tsp. dried rosemary
• 1 cup of powdered Parmesan cheese (My favorite is Premium Parmesan, Asiago and Romano Cheese)
• 1 cup of shredded Parmesan cheese to sprinkle on top when served

Instructions

1. Ball up small balls of Italian sausage. We make them a little larger than pea size. Add those to a medium sized deep skillet over medium heat.
2. Cut chicken into bite size pieces. Add a little bit of olive oil. Once all of the chicken is cut and added to pan sprinkle garlic powder over chicken and stir.
3. Bring a large pot of water to a boil. Add pasta and cook for 9 or so minutes or until al dente and drain.
4. Allow meat to brown and cook through.
5. While pasta is cooking, add tomatoes, wine, and garlic. Bring to a boil and let simmer for 20 minutes. Add powdered Parmesan cheese, Basil, and Rosemary in when almost done.
6. Toss drained pasta into chicken and sausage mixture. Toss and serve.

3.5.3251

~Adapted from All Recipes

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