Chicken Sausage Pepper And Onion Pasta Recipes

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RACHAEL'S CHICKEN SAUSAGE, PEPPER, AND ONION PASTA FAKE-BAKE



Rachael's Chicken Sausage, Pepper, and Onion Pasta Fake-Bake image

Here's another winner from Rachael Ray. How does she do it? A nice tossed salad, some warm from the oven sourdough bread and a glass of Merlot and you are on your way to heaven via the kitchen!(or the Food Network)LOL!

Provided by FLUFFSTER

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb rigatoni pasta
salt
1 lb cooked chicken sausage
3 tablespoons extra virgin olive oil, divided
1 green bell peppers or 1 red bell pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced (optional)
1 large onion, thinly sliced
3 -4 garlic cloves, chopped
ground black pepper
1/2 cup dry white wine or 1/2 cup chicken stock
1 (28 ounce) can crushed tomatoes (recommend San Marzano)
fresh basil, shredded (about 10 leaves)
1 cup ricotta cheese
1 cup freshly grated parmigiano-reggiano cheese, plus some to pass at the table

Steps:

  • Place a large pot of water on the stove to boil for pasta.
  • When the water boils, salt it and cook pasta to al dente, with a bite to it.
  • Prick sausages with a fork.
  • Place chicken sausages in a large skillet and add 1 inch of water.
  • Add 1 tablespoons extra-virgin olive oil to the skillet, (1 turn of the pan).
  • Bring water to a boil then reduce heat a little.
  • Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minute.
  • Preheat the broiler.
  • While pasta and sausage cook, heat a deep skillet over med. heat with 2 tablespoons extra-virgin olive oil (2 turns of the pan).
  • Add the peppers, onions and garlic and season with salt and pepper.
  • When the sausages are cooked through, slice them on an angle and add them to the peppers and onions.
  • Cook together until peppers and onions are tender and sliced sausages are crisp at edges, then deglaze the pan with white wine or chicken stock.
  • Stir in crushed tomatoes and bring to a bubble, reduce heat to low.
  • Drain the rigatoni and return it to warm pot.
  • Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine.
  • To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom a baking dish.
  • Top with all of the pasta and then the remaining sausages and sauce.
  • Cover the top of the dish with the grated Parmigiano and place under broiler 2 minute to brown cheese and set the pasta.

Nutrition Facts : Calories 1062.8, Fat 45.3, SaturatedFat 16.8, Cholesterol 277.7, Sodium 2017.8, Carbohydrate 112, Fiber 7.6, Sugar 14.4, Protein 48.4

CHICKEN, SAUSAGE AND PEPPERS



Chicken, Sausage and Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

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.

CHICKEN SAUSAGE, PEPPER AND ONION PASTA FAKE-BAKE



Chicken Sausage, Pepper and Onion Pasta Fake-Bake image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

1 pound rigatoni
Salt
1 pound cooked chicken sausages
3 tablespoons extra-virgin olive oil, divided
1 green or red bell pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced
1 large onion, thinly sliced
3 to 4 cloves garlic, chopped
Ground black pepper
1/2 cup dry white wine or chicken stock, a couple of glugs
1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)
Handful chopped flat-leaf parsley
1/2 cup fresh basil, 10 leaves, torn or shredded
1 cup ricotta cheese
1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table

Steps:

  • Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it. Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes. Preheat broiler. While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low. Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine. To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a flameproof baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.;

CHICKEN, SAUSAGE, PEPPERS, AND POTATOES



Chicken, Sausage, Peppers, and Potatoes image

You'll need a large, heavy-duty roasting pan (or a couple of smaller ones) and a very hot oven for this delicious dish. The long oven time makes everything beautifully caramelized and the chicken fork tender.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11

4 large links hot Italian sausage
2 tablespoons olive oil, divided
6 bone-in, skin on chicken thighs
½ pound assorted sweet peppers, seeded
1 small red onion, sliced
½ yellow onion, sliced
4 large Yukon Gold potatoes, quartered
2 teaspoons dried Italian herbs
2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper to taste
1 tablespoon Chopped fresh Italian parsley

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
  • When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
  • Cut two slashes down to the bone on the skin side of each chicken thigh.
  • Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
  • Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
  • Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
  • Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.

Nutrition Facts : Calories 664 calories, Carbohydrate 28.2 g, Cholesterol 153 mg, Fat 45.8 g, Fiber 3.5 g, Protein 33.8 g, SaturatedFat 14.1 g, Sodium 1288 mg, Sugar 2.8 g

ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY



One-Pot Sausage And Peppers Pasta Recipe by Tasty image

Here's what you need: farfalle pasta, olive oil, hot italian sausages, sweet italian sausages, red bell pepper, green bell pepper, yellow bell pepper, white onion, garlic, diced tomato, oregano, salt, black ground pepper

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 lb farfalle pasta, or any short pasta
1 tablespoon olive oil
3 hot italian sausages
3 sweet italian sausages
1 red bell pepper, large, diced
1 green bell pepper, large, diced
1 yellow bell pepper, large, diced
½ white onion, sliced
2 cloves garlic, sliced
28 oz diced tomato
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black ground pepper

Steps:

  • Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions.
  • Strain pasta and set aside. Toss with a small amount of oil to prevent sticking
  • In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides.
  • Remove sausages, slice in ¾-inch (2 cm) rings, and set aside.
  • Sauté all of the bell peppers, onion, and garlic for about 2 minutes.
  • Add the canned tomatoes, all of the spices, and the sausage slices to the pot.
  • Simmer about 10 minutes.
  • Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente.
  • Serve with grated parmesan.
  • Enjoy!

Nutrition Facts : Calories 901 calories, Carbohydrate 110 grams, Fat 35 grams, Fiber 9 grams, Protein 36 grams, Sugar 17 grams

PASTA WITH SAUSAGE PEPPERS AND ONIONS



Pasta With Sausage Peppers and Onions image

Pasta with Sausage Peppers and Onions are always a favorite starter at any fine Italian restaurant. Serve it on top of your favorite pasta and you get a fabulous meal.

Provided by Hag chef

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb rigatoni pasta
1 1/2 lbs mild Italian sausage or 1 1/2 lbs hot Italian sausage
4 tablespoons extra virgin olive oil
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
3 cubanelle peppers, seeded and cut into strips
1 yellow onion, cut into slices
2 garlic cloves, chopped
1/2 teaspoon dried oregano
6 fresh basil leaves, shredded
1/2 cup white wine
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup flat-leaf Italian parsley, fresh
1/2 cup parmesan cheese, grated fresh

Steps:

  • In 6 quarts of boiling salted water, cook the pasta until al dente. About 10 to 13 minutes. Drain and set aside.
  • Stir in 2 Tbls of olive oil into the pasta.
  • In the meantime, fry the sausage in a large frying pan in 2 Tbls of olive oil until the sausage cooked through and browned all over.
  • Remove the sausage from the pan and let stand.
  • Drain the excess oil in the frying pan.
  • Add the peppers, onions, garlic, oregano and basil to the pan, cover and cook on medium heat until the peppers are tender and slightly browned.
  • Cut the sausages into 1 inch pieces and add to the peppers.
  • Increase the heat and add the white wine.
  • Cook until the wine is reduced by half.
  • Stir in the butter and the parsley.
  • Season with salt and pepper.
  • Plate the pasta and spoon the sausage mixture on top.
  • Optional: Plate the pasta, pour a good quality, or homemade vodka sauce over the pasta, then top with sausages and peppers.
  • Serve with Parmesan cheese.

ITALIAN CHICKEN SAUSAGE AND PEPPERS



Italian Chicken Sausage and Peppers image

Tart balsamic vinegar brightens up bell peppers, sweet tomatoes, and juicy chicken sausage for flavorful Italian fare. Bring it all together with toasted bread and fresh oregano.

Provided by Jamie

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 4

Number Of Ingredients 14

1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 orange bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 large sweet onion, cut into thin wedges
2 cups grape tomatoes
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
¼ teaspoon Italian seasoning
¼ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
1 (8 ounce) baguette, thinly sliced
1 (12 ounce) package cooked Italian chicken sausage, sliced diagonally into thirds
1 tablespoon snipped fresh oregano

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.

Nutrition Facts : Calories 474.6 calories, Carbohydrate 45.5 g, Cholesterol 33.3 mg, Fat 24.2 g, Fiber 4.1 g, Protein 19.5 g, SaturatedFat 6.9 g, Sodium 1231.5 mg, Sugar 6 g

CHICKEN SAUSAGES WITH PEPPERS



Chicken Sausages with Peppers image

Chicken sausage is lower in calories compared to its pork counterpart, but it doesn't skimp on the bold, savory flavors you love. Try it with sweet, crunchy bell peppers for a fast and healthy dinner. -Deborah Schaefer, Durand, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 small onion, halved and sliced
1 small sweet orange pepper, julienned
1 small sweet red pepper, julienned
1 tablespoon olive oil
1 garlic clove, minced
1 package (12 ounces) fully cooked apple chicken sausage links or flavor of your choice, cut into 1-inch pieces

Steps:

  • In a large nonstick skillet, saute onion and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in sausages; heat through.

Nutrition Facts : Calories 208 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 483mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

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