SPICY CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Line a 9-by-13-inch baking dish with 2 pieces of foil.
- Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti.
- Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet.
- Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth.
- If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti.
- Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze.
- If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes.
- To cook from frozen: Preheat the oven to 325 degrees F.
- Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more.
- Serve with salad and French bread.
CHICKEN SAUSAGE RIGATONI IN A SPICY VODKA SAUCE
Steps:
- Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.
- Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.
- Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.
ONE-POT CAJUN CHICKEN AND SAUSAGE ALFREDO PASTA
It is so simple to make and absolutely packed with flavor. Tender chunks of chicken with smoky pieces of sausage in a rich and delicious homemade Cajun-flavored Alfredo sauce.
Provided by Christine
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. Heat olive oil in a large, covered cooking pot over medium-high heat. Brown chicken in the hot oil, 5 to 7 minutes.
- Add sausage to the pot and continue to cook until lightly browned, about 5 minutes more. Stir in garlic and cook for about 2 minutes. Add chicken broth, heavy cream, pasta, and Cajun seasoning. Stir together and bring to a simmer over medium-high heat, about 5 minutes.
- Reduce heat to low, cover the pot, and cook until pasta is tender, 15 to 20 minutes.
- Remove the pot from heat and stir in Parmesan cheese. Stir in chopped parsley and sprinkle with additional Cajun seasoning if desired.
Nutrition Facts : Calories 723.1 calories, Carbohydrate 22.4 g, Cholesterol 163.2 mg, Fat 52.9 g, Fiber 1.1 g, Protein 38.6 g, SaturatedFat 22.1 g, Sodium 1706.5 mg, Sugar 2.6 g
ONE-POT SPICY SAUSAGE AND BROCCOLI PASTA RECIPE BY TASTY
This one-pot pasta has it all - protein, vegetables, carbs, and a spicy kick! Cooking the pasta in chicken stock and rendered sausage fat gives it tons of flavor, while the starches from the pasta combine with the stock and Parmesan to make a glossy sauce.
Provided by Chris Salicrup
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon, about 8 minutes.
- Add the broccoli, red pepper flakes, salt, and pepper and stir to combine.
- Add the pasta and chicken stock and bring to a boil. Cook for 10-12 minutes, stirring constantly, until the liquid is absorbed and the pasta is tender. Add the Parmesan and stir to incorporate.
- Divide the pasta between serving bowls and garnish with more Parmesan.
- Enjoy!
Nutrition Facts : Calories 1647 calories, Carbohydrate 152 grams, Fat 96 grams, Fiber 7 grams, Protein 37 grams, Sugar 14 grams
SPICY CHICKEN SAUSAGE PASTA
Make and share this Spicy Chicken Sausage Pasta recipe from Food.com.
Provided by VickiVSN
Categories One Dish Meal
Time 30m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 14
Steps:
- Start water boiling with some salt.
- When boiling add pasta and boil for 7 minutes.
- Begin heating sausage in frying pan on medium high heat(oil not needed) turning occasionally.
- Cut red pepper into strips.
- Cut red onion into bite size pieces.
- Break off woody end of asparagus and discard.
- Put red pepper, red onion, and asparagus in a bowl.
- Add 1 tsp oil, salt, and pepper to taste.
- Toss to coat vegetables.
- Grill or broil in the oven until soft and edges beginning to blacken.
- Cut up sausage and any large piece vegetable to desired bite size bits.
- Add cream cheese, sour cream milk, and parmesan, chili garlic sauce, and chipotle seasoning to frying pan.
- Mix sauce well while heating.
- Add vegetables and sausage back into pan.
- Add drained pasta.
- Mix well until all coated and sauce is at desired consistency.
- Serve.
Nutrition Facts : Calories 189.2, Fat 5, SaturatedFat 2.3, Cholesterol 10.2, Sodium 94.7, Carbohydrate 30.4, Fiber 3.1, Sugar 3.7, Protein 9.5
SPICY CHICKEN SAUSAGE PASTA
Steps:
- Cook pasta until al dente and dran. Heat oil in skilled over med heat. Saute garlic and onion until transparent. Add sausage and pepper until browned. Stir in drained tomatoes, cream, mushrooms and salt. Simmer until thickened, 8-10 mins. Stir pasta into sauce and heat through. Add fresh basil just before serving. Top with parmesan.
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SPICY CHICKEN SAUSAGE PASTA WITH PREMIO ITALIAN SAUSAGE
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5/5 (10)Total Time 40 minsCategory MainCalories 185 per serving
- Coat a skillet with oil spray, and heat a large skillet on medium high. Add the Premio Spicy Italian Chicken Sausages. Cook for about 5 minutes, turning occasionally, to cook the sausages. Remove the sausages when browned, and set aside on a plate to cool. *See notes about an option for the sausage preparation.
- Add the olive oil to the same skillet used to brown the sausage, and heat on medium. Add the onions, and cook for about 5 minutes until softened.
- As the onion cooks, cut the sausages into circle slices about 1/2 inch thick. Note the sausages are not cooked through at this point, and they may break apart a bit as you cut them. That is fine!
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