Chicken & Sausage Bowtie Pasta
 
Prep time
Cook time
Total time
 
Author:
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.
Recipe by A Camera and A Cookbook at https://acameraandacookbook.com/chicken-sausage-bowtie-pasta/