Chicken And Sausage With Bowties Food

CHICKEN AND SAUSAGE WITH BOWTIES

Steps:

• 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.

CHICKEN, SAUSAGE AND PEPPERS

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
• Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
• Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

BOW TIE PASTA WITH SAUSAGE, SPINACH, TOMATOES & CREAM

Steps:

• In stockpot add water and 1 tblsp olive oil.
• When boiling, add pasta.
• In frying pan, add 2 tblsp olive oil, add sausages, chopped onion, garlic italian seasoning, balsamic vinegar. Saute until onion, sausages and garlic start to brown.
• Turn heat to simmer.
• In separate bowl, add tomato soup, basil and half and half. Wisk to mix.
• Cook pasta until ala dente, about 10 -12 minutes. Drain in colandar. Save 1 cup water.
• Add margarine back into stockpot, add saved water, add drained pasta,toss to mix and kept on warm heat.
• Add salt and white pepper.
• Add tomato cream mixture to frying pan and mix, do not boil, low heat until everything is hot.
• Pour over hot pasta. Toss to mix.Pile in a large pasta bowl and serve.
• Pass the preferred cheese as individual topping for each serving.
• Note: The chicken spinach sausage is located in major national chains, this sausage contains asaigo cheese and spices. in it.

CHICKEN AND SAUSAGE WITH BOWTIES

Steps:

• 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.

BOW TIES WITH CHICKEN AND PEAS

Steps:

• Heat oven to 425 degrees.
• Cook pasta in a large pot according to package directions.
• Drain.
• Put pasta into a casserole dish.
• Add chicken, peas, soup, milk, rosemary, and pepper.
• Mix thoroughly but gently.
• Sprinkle with parmesan.
• Bake for 10 minutes, or until heated through and cheese is lightly browned.

BOW TIES WITH CHICKEN AND ASIAGO CHEESE SAUCE

Steps:

• In a medium saucepan, melt the butter over medium heat. Add the flour and stir just until mixed.
• Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.
• Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce. Set aside.
• Heat the olive oil in a large, preferably non-stick, skillet. Add the cubed chicken, parsley and garlic, and continue to cook, stirring frequently, until the chicken is opaque and cooked through - 8 to 10 minutes. Add the Asiago sauce and season with salt and pepper. Stir to combine.
• Meanwhile, cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.
• Drain well in a colander, then return pasta to the pot and add the chicken and Asiago sauce. Toss to combine and serve immediately, with additional grated Asiago cheese sprinkled on top, if desired.
• If making ahead, transfer the sauce to a covered container and refrigerate. When you are ready to serve dinner, place sauce in a large saucepan and heat very gently over low heat, stirring often. Don't let it boil.

CHICKEN FLORENTINE WITH BOWTIE PASTA

Steps:

• Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.
• Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.
• Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted.

BOW TIES WITH SAUSAGE

Steps:

• Heat oil in a large, deep skillet over med heat.
• Cook sausage and pepper flakes until sausage is no longer pink, about 7 minutes.
• Stir in onion and garlic and cook until onion is tender.
• Stir in tomatoes, cream and salt. Simmer until mixture thickens, 8-10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
• Stir cooked pasta into sauce, and heat through. Sprinkle each serving with parsley.

ITALIAN SAUSAGE AND CHICKEN

Steps:

• In a nonstick skillet brown the sausage (apprx 8 minutes).
• Then remove onto a plate.
• Then put in chicken and cook for 5 minutes, turning once.
• Put on plate with sausage.
• Heat oil in the skillet and add the garlic and rosemary and saute for 1 minute.
• Then add potatoes and water and cover and cook for 15 minutes.
• Then push potatoes over to the side of skillet and add back in the chicken and sausage.
• Add in the salt, pepper, wine, vinegar, and red peppers.
• Cover and cook an additional 35 minutes, when chicken registers 170*.
• Take chicken and sausage back out onto plate, and cover.
• Cover skillet back up and cook potatoes, until they are tender (apprx 8 minutes).
• Pour over chicken.