Al Fresco Chicken Sausage My Way Recipes

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CHICKEN PENNE AL FRESCO



Chicken Penne Al Fresco image

This fast and easy dish is a wonderful way to keep your kitchen cool in the hot months while serving up a delicious meal! Adapted from Pampered Chef.

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

4 garlic cloves, peeled
2 cups grape tomatoes (can probably even use a drained can of tomatoes) or 2 cups cherry tomatoes (can probably even use a drained can of tomatoes)
3 cups penne pasta (I use mezze which is the small penne )
3 cups chicken broth
3/4 cup dry white wine (I use Pinot Grigio)
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1 1/4 cups fresh basil leaves, lightly packed, divided
1 ounce parmesan cheese, grated (about 1/4 cup packed)
2 cups grilled chicken breasts, diced (if you dont have leftovers just cook up a breast or two using any quick method, I cut up and mw for )
additional grated fresh parmesan cheese (optional)

Steps:

  • Spray a mw safe lidded casserole. Add garlic and tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes with fork and add uncooked pasta, broth, wine, salt and black pepper.
  • Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes.
  • Meanwhile, grate cheese and coarsely chop basil, reserve about 1/4th for later.
  • Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well.
  • Garnish with reserved basil, additional Parmesan cheese and black pepper, if desired.
  • Tips: An additional 3/4 cup chicken broth can be substituted for the wine, if desired.
  • Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.
  • To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and Pocket Thermometer registers 170°F.

AL FRESCO ROASTED PEPPER AND ASIAGO CHICKEN SAUSAGE FRITTATA



al fresco Roasted Pepper and Asiago Chicken Sausage Frittata image

For breakfast, brunch or a light supper, this frittata with sliced chicken sausage, roasted peppers, grated Parmesan and hot sauce is a quick and tasty choice.

Provided by al fresco

Time 20m

Yield 6

Number Of Ingredients 9

1 (12 ounce) package al fresco® Roasted Pepper & Asiago Chicken Sausage, thinly sliced
1 tablespoon extra-virgin olive oil
3 ounces canned or jarred roasted red peppers, chopped
1 clove garlic, finely minced
4 large eggs large eggs
2 tablespoons fresh Italian flat parsley, chopped
½ teaspoon black pepper
½ cup low-sodium Parmesan cheese, grated
1 teaspoon Tabasco sauce

Steps:

  • Preheat oven to 400 degrees.
  • Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the sausage and brown slightly. Add the roasted red peppers and garlic, cook for 1 minute. Reduce heat.
  • In a mixing bowl, whisk eggs. Add parsley, pepper, cheese and Tabasco. Stir. Pour egg mixture over sausage and peppers. Cook on low heat for 7-8 minutes until the bottom is set and the top is a little runny.
  • Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.
  • When done, remove and carefully slide Frittata onto a serving platter. Slice and serve.

Nutrition Facts : Calories 205.5 calories, Carbohydrate 2.3 g, Cholesterol 177.3 mg, Fat 13.5 g, Fiber 0.2 g, Protein 17.9 g, SaturatedFat 4.6 g, Sodium 476 mg, Sugar 0.7 g

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