Grilled Sweet Italian Chicken Sausage Over Linguine Food

GRILLED CHICKEN, SAUSAGE, ONIONS AND PEPPERS OVER LINGUINE

Steps:

• Heat grill. Cook and drain linguine as directed on package. Return to saucepan. Add pesto; toss to coat. Cover to keep warm. Place bell peppers and onion in grill basket; sprinkle with salt.
• Place grill basket, chicken and sausage pieces on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until chicken is fork-tender and juices run clear, and sausages are browned and thoroughly cooked, turning chicken and sausages frequently. Stir vegetables several times and cook until browned and tender. Serve chicken, sausage and vegetables mixture over linguini.

GRILLED SWEET ITALIAN CHICKEN SAUSAGE OVER LINGUINE

Steps:

• Heat grill to medium heat.
• Grill sausage 5 to 8 min. or until done (160ºF), turning frequently. Cool slightly.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, cut sausage into 1/4-inch-thick slices. Heat oil in large skillet on medium heat. Add onions; cook 2 min., stirring frequently. Add garlic; cook and stir 30 sec. Add pasta sauce, tomatoes and sausage; stir. Simmer on medium-low heat 5 to 8 min. or until heated through, stirring occasionally.
• Drain pasta. Serve topped with pasta sauce mixture and cheese.

GRILLED SWEET ITALIAN CHICKEN SAUSAGE WITH TOMATO CREAM SAUCE OVER LINGUINE

Steps:

• Prepare grill for direct cooking and preheat grill to medium temperature range.
• Grill sausage links over direct heat, turning every minute. Remove from grill. Cool slightly. Cut sausage into 1/4-inch circles.
• Meanwhile, over medium-high heat, heat oil in a large heavy skillet. Add onions and saute for about 2 minutes, stirring occasionally. Add garlic and cook, just until fragrant, about 30 seconds. Reduce the heat to low and add wine, tomatoes, sausage, oregano and 1/4 tsp each salt and pepper. Cook about 3 minutes. Add cream and cook for one minute.
• Meanwhile, cook linguine in boiling salted water according to package directions. Cook until al dente. Drain. Portion cooked linguine onto 4 warm plates or pasta bowls. Spoon sausage/sauce over pasta. Sprinkle each with Parmesan and garnish with fresh oregano.

GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• In a large saucepan, saute peppers and onion in oil until crisp-tender. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, tomato paste, water, sugar, basil, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. , Meanwhile, grill sausages, covered, over medium heat for 10-16 minutes or until a thermometer reads 160°, turning occasionally. Serve on buns with sauce and cheese if desired.

LINGUINE ALLA PANNA WITH SAUSAGE

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and lightly browned, about 3 minutes. Add garlic and stir until lightly browned, 1 to 2 minutes. Pour in white wine and chicken broth; stir to combine. Season with Italian seasoning, salt, red pepper, and black pepper. Bring sauce to a simmer and cook for 10 minutes.
• Pour in tomatoes with liquid and cook on a low simmer for 30 minutes. Remove sauce from heat and allow to cool slightly. Pour sauce into a blender and process until smooth. Adjust seasoning with salt and pepper if desired. Return sauce to saucepan and heat over lowest setting until warm. Pour in cream and stir to combine.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.
• Heat a skillet over medium heat and cook sliced sausage until browned and heated through, 3 to 5 minutes.
• Drain pasta and add to sauce. Gently mix to combine.
• Divide pasta and sauce amongst individual serving bowls or plates and top with sliced sausage. Garnish with basil chiffonade and Parmesan cheese.

GRILLED CHICKEN LINGUINE

Steps:

• Cook the linguine and set aside.
• Put 3 tablespoons of olive oil into a large skillet on medium-high heat.
• Sweat the garlic in the olive oil for a couple minutes.
• Add the chicken breast strips, cook until warm throughout.
• Mix 3 tablespoons of cornstarch into the milk until blended.
• Add the mixture to the skillet and cook for just a minute.
• Put the the linguine into the skillet, over the sauce and chicken.
• Sprinkle the basil, red pepper, sugar, salt, and pepper onto the linguine in the skillet.
• Mix well, toss with grated parmesan and serve.

PENNA PASTA WITH ITALIAN SAUSAGE & CHICKEN

Steps:

• Boil large pot of water for pasta. Cook pasta according to package directions. This can be done later if you are making ahead of choose to simmer longer than suggested.
• Heat the oil in a heavy skillet over medium, add chicken. Sauté until no longer pink. I let the edges get a bit browned w/o over cooking. Remove with a slotted spoon, drain and transfer to a bowl.
• Add wine to skillet and boil reducing to 2T, scrapping up the browned bits.
• Pour wine over chicken in the bowl, set aside.
• Add oil to hot skillet, add sausage, onions and bell pepper to the skillet. Cook until sausage is no longer pink and onions & peppers are tender.
• Breaking up sausage into bite size pieces while cooking. Add the chicken back into the pot.
• Mix in tomatoes with juices, tomato sauce, chicken stock, garlic and rosemary. Simmer until reduced to saucy consistency, about 10 minutes. (as suggested by Bon Appetit). I allow it to simmer longer.
• Add pasta to the finished chicken & sausage mixture and toss.
• Add 1/2 - 1 cup cheese, toss to combine.
• Top with parsley right before serving.
• Serve with additional cheese at table.
• NOTE: 4/17/11 It's been a while since I've made this. I re-ordered the ingredient list because I found it confusing as originally written.