Tuscan Chicken and Sausage with Pasta
Ingredients
-
8
oz
chicken tenders
-
4
oz
sweet Italian sausage
-
1
cup
sliced mushrooms
-
¼
cup
roasted red peppers, sliced
-
6
oz
sweet marsala wine
-
6
oz
chicken stock
-
2
tablespoon
unsalted butter
-
2
tablespoon
flour
-
2
tablespoon
grated romano cheese
-
1
tablespoon
fresh chopped basil
-
½
lb
linguine or spaghetti
Instructions
- Cook the pasta according to package instructions.
- Dredge chicken tenders in flour seasoned with salt and pepper.
- Heat olive oil in a large sauté pan and add the floured chicken tenders.
- Cook the chicken for 3-4 minutes on one side, then flip it over.
- Add the raw sliced sausage, mushrooms, and roasted red peppers to the pan.
- Cook for about 5 minutes, turning the chicken after it has browned.
- Deglaze the pan with all but 2 ounces of the marsala wine.
- Add chicken stock and a pinch of black pepper, then reduce the heat to medium.
- Make a beurre manié by coating butter in flour and add it to the sauce to thicken.
- As the sauce thickens, lower the heat to simmer and add the remaining marsala and grated cheese.
- Serve over pasta, garnished with fresh basil and additional cheese.
Nutrition Facts (estimated)
Servings
2
Calories
976
Total fat
28g
Total carbohydrates
108g
Total protein
49g
Sodium
779mg
Cholesterol
132mg
You might also like