Chicken and Sausage with Bowties

Chicken and Sausage with Bowties

243

"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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Ingredients

1 h servings 382 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

243
  1. 347 Ratings

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Most helpful positive review

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). M...

Most helpful critical review

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

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). M...

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. Coo...

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 coo...

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

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

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...

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

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

This recipe needed more flavor. I added garlic and green peppers but it was still lacking something. The dish was ok, but I don't think I will make this again.