Chicken Sausage Penne Skillet Gluten Free Food
CHICKEN AND SAUSAGE PENNE
Gather the family for a comfy-cozy dinner filled with two types of meat and a garlic-cream sauce. It's versatile, too. Sub in whatever cream soup and cheese you have on hand. -Sandra Perrin, New Iberia, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the chicken, sausage, onion and red and green peppers in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Add garlic; cook and stir 1 minute longer., Stir in the Alfredo sauce, soup, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat., Serve desired amount immediately. Cool remaining mixture; transfer to freezer containers. Freeze for up to 3 months., To use frozen pasta: Thaw in the refrigerator overnight. Transfer to a large skillet; cook and stir over medium heat for 10-12 minutes or until heated through.
Nutrition Facts : Calories 747 calories, Fat 41g fat (19g saturated fat), Cholesterol 123mg cholesterol, Sodium 1375mg sodium, Carbohydrate 58g carbohydrate (4g sugars, Fiber 4g fiber), Protein 37g protein.
GLUTEN FREE PENNE WITH CAJUN CHICKEN
Serve up a spicy, delicious gluten free meal with this creamy gluten free penne tossed with Cajun chicken, colorful red peppers, mushrooms and onions.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla Gluten Free
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil.
- Meanwhile in a hot skillet, brown the chicken in olive oil over high heat for approximately 5 minutes. Add onion, bell pepper, mushrooms, garlic and Cajun seasoning and saute for 3 additional minutes. Stir in wine then season with salt and pepper; reduce liquid by half.
- Add cream and bring to simmer.
- Meanwhile, cook pasta according to package directions.
- Drain and toss with sauce and stir in cheese before serving.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 52.3 g, Cholesterol 78.8 mg, Fat 24.5 g, Fiber 2.4 g, Protein 21.1 g, SaturatedFat 8.4 g, Sodium 414.9 mg, Sugar 3 g
SKILLET PENNE AND SAUSAGE SUPPER
Try this recipe if you're looking for something quick and easy with great flavor. The pasta cooks right in the skillet so there's no need for extra pots. Don't make this without the sun-dried tomatoes because it will not have as much flavor. My husband recently told me that this is his favorite of the pasta dishes I cook. Recipe is from America's Test Kitchen.
Provided by Velouria
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a 12-inch nonstick skillet over medium heat until shimmering. (Be sure to use at least a 12-inch size skillet to hold all ingredients.) Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
- Stir in the sausage and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes.
- Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the sun-dried tomatoes and penne evenly over the sausage. Pour the broth and milk over the pasta. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes.
- Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. (It may seem like a lot of spinach, but it will wilt considerably.) Stir in the Parmesan and season with salt and pepper to taste.
- Note: You can use Italian pork sausage, but you may have to spoon some of the fat off before adding the pasta.
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EASY CHICKEN SAUSAGE SKILLET - STEPHANIE KAY NUTRITION
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Cuisine ItalianTotal Time 25 minsCategory MainCalories 347 per serving
- Heat a drizzle of olive oil in a large skillet on medium heat, add sausages and cook until golden on all sides. Once cooked through, remove from the pan and set aside.
- In the same skillet, add another drizzle of olive oil along with onions and garlic and cook for 3-4 minutes until tender. Add oregano, thyme, fennel and chillies and cook for an additional minute until fragrant.
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