Recipe by Patricia Rogers
"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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1 (16 ounce) package
uncooked farfalle pasta
skinless, boneless chicken breasts
hot Italian turkey sausage, casings removed
1 (14.5 ounce) can
chopped fresh basil
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!!
Must be an error - has two pastas - one 12 oz. and one 16 oz. That's a lot of pasta!!!!
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.
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!
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! 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
Make this recipe!!! You will not be disappointed. I find that the hot and spicy sausage adds an incredible flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Sausage with Bowties
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 82
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