Italian Baked Chicken Sausage Pastina Food

ITALIAN BAKED CHICKEN AND PASTINA

Steps:

• Preheat the oven to 400 degrees F.
• Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
• Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
• Originally seen on Everyday Italian. Episode: Kids' Cooking Class.

ITALIAN OVEN CHICKEN & SAUSAGE DINNER

Steps:

• Preheat oven 350°.
• In a 9x13-inch pan, place oil.
• Add potatoes rolling in oil to coat.
• Arrange chicken and sausage, rolling chicken to coat lightly.
• Pour the combined tomatoes and seasonings over all.
• Bake at 350° uncovered for 1 hour 15 minutes.
• Note: Stacking chicken on top of potatoes is fine.

ITALIAN BAKED CHICKEN AND PASTINA

Steps:

• Preheat the oven to 400 degrees F.
• Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
• Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Add the crushed red pepper, basil and italian seasoning. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

ITALIAN BAKED CHICKEN AND PASTINA

Steps:

• Preheat the oven to 400 degrees F.
• Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
• Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

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.

MAKE AHEAD ITALIAN SAUSAGE AND PASTA BAKE

Steps:

• Cut sausage into 1/2 inch chunks. I large skillet, brown sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
• Pour off any fat from pan. Add onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout.
• Meanwhile, in a large pot of boiling salted water, cook pasta for 6 minutes, add spinach;cook for 1 minute. Drain well and return to pot. Add sausage mixture and provolone/mozzarella cheese; stir to combine well.
• Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.
• To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).

CHICKEN AND ITALIAN SAUSAGE BAKE

Steps:

• Heat the olive oil in a large skillet. Saute celery and onion until soft, about 5-7 minutes. Add sausage to skillet and continue cooking until sausage is cooked through.
• Add cream of mushroom soup and stir and cook for another 3 to 5 minutes.
• Place the chicken in a casserole dish evenly. Next, layer the sausage mixture over it. Then top with the wild rice.
• Bake in a 375 degree oven for 15 minutes.
• Sprinkle the parmesan on top and continue baking for the final 5 minutes. Enjoy!

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.

ITALIAN CHICKEN SAUSAGE AND PEPPERS

Steps:

• Arrange 2 racks in middle and upper thirds of oven and preheat to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
• Toss bell peppers, onion, and tomatoes together in a large bowl with 1 tablespoon oil, balsamic vinegar, Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Transfer to one of the prepared pans.
• Roast in the preheated oven for 30 minutes.
• Meanwhile, drizzle bread slices with remaining olive oil and sprinkle with remaining salt and black pepper. Arrange on the other prepared pan.
• Remove the vegetables from the oven; push to one side of the pan. Add sausage to the exposed portion of the pan.
• Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes more, adding the pan with bread in the last 5 minutes of roasting time. Sprinkle vegetables and sausage with oregano and serve with bread.