Chicken and Sausage with Bowties

See how to make a hearty pasta sauce with turkey sausage and chicken. See more

READY IN 1 hr

Chicken and Sausage with Bowties

Read Reviews (195)

"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!" — Patricia Rogers

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Jun 06, 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!!

—Cheri826

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Most Helpful Critical Review

Jun 06, 2007

Must be an error - has two pastas - one 12 oz. and one 16 oz. That's a lot of pasta!!!!

—Karen

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283 Ratings

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Feb 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!

—TJ

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Aug 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.

—Foodie

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Jun 06, 2007

Editor's Correction: The extra penne pasta has been deleted from the ingredient list. Sorry for the confusion.

—the allrecipes staff

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Jan 23, 2003

This recipe is really great, and really easy. It is a nice change from spaghetti. We will be having this again...

—GINNYG

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Jul 21, 2005

I used this basic recipe to accomodate some ingredients I needed used - so mine turned out a bit different than the original, but as the chef herself noted, neccessity is the mother of invention! I didnt' use any chicken and added a can of tomato sauce instead of wine, and added about a cup of chopped zucchini. I didn't have any rosemary so used basil, thyme and sage instead. I added the zucchini pretty early in so it could cook with the sausage which gave it amazing flavor and even my little brother who doesn't care for it said it was tasty. I give it 4 stars just to compensate for the differences there may be between the original

—ROZ21

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Jul 29, 2004

Make this recipe!!! You will not be disappointed. I find that the hot and spicy sausage adds an incredible flavor.

—ERIKA LUCAS

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Nutrition

Calories
382 kcal
19%

Carbohydrates
47.6 g
15%

Cholesterol
51 mg
17%

Fat
9.1 g
14%

Fiber
3.6 g
14%

Protein
24 g
48%

Sodium
526 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken and Sausage with Bowties

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 382
Calories from Fat: 82

% Daily Value *
Total Fat 9.1g 14 %
Saturated Fat 2g 10 %
Cholesterol 51mg 17 %
Sodium 526mg 21 %
** Potassium 286mg 8 %
Total Carbohydrates 47.6g 15 %
Dietary Fiber 3.6g 14 %
Protein 24g 48 %
** Sugars 0.9g
** Vitamin A 8 %
** Vitamin C 9 %
** Calcium 4 %
** Iron 28 %
** Thiamin 34 %
** Niacin 69 %
** Vitamin B6 18 %
** Magnesium 16 %
** Folate 61 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.