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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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1/21/2009

Chicken, Sausage and Farfalle

Chicken, Sausage and Farfalle

1 pound Farfalle Pasta (bow ties)
2 boneless skinless chicken breasts
1 pound Italian Sausage
1 tbs olive oil
2 garlic cloves
1 can crushed tomatoes (14.5 oz)
1/2 cup chicken stock
2 tbs fresh basil
1 tsp rosemary
salt
pepper

Bring a large pot of salted water to boil. Add pasta and cook for 8 to 10 minutes; drain and set aside.

Cut chicken breasts into 1 inch pieces. Remove casing from sausage and cut into 1 inch pieces. In a large deep skillet or dutch oven over medium low heat, put oil and garlic in to saute and flavor oil. Remove garlic from oil. (You can also just use garlic flavored oil)

Add chicken and sausage and brown both lightly until they are opaque. Add the stock and tomatoes. Bring to a boil and let simmer for 20 minutes. Season sauce with basil, rosemary, salt and pepper to taste.

Add cooked pasta to warm back up.

Toss and serve.

UPDATED: I really had to work this recipe!! It smelled very bland so I cut up a green pepper and half and onion. I also added some garlic pepper and a few bay leaves, and a big squirt of tomato paste and black pepper.

After boiling it (at medium temp) for about 25 minutes it smelled very good and tasted great!

1 comment:

Pam S. said...

I may make this today - sounds easy and Yummy! Any idea how it tastes after left for flavors to meld for the day? I may make this morning and let sit until dinner - wonder if it would taste even better then?

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