Ingredient: Cubanelle peppers

Penne with “Sausage” Chicken and Goat Cheese

Penne with "Sausage" Chicken and Goat Cheese
Print Recipe
Chicken marinated in the flavors of Italian Sausage then grilled to give it a smokey depth of flavor. Use your favorite vegetables...you could even grill them. Toss everything with your favorite cut pasta
Servings
3
Servings
3
Penne with "Sausage" Chicken and Goat Cheese
Print Recipe
Chicken marinated in the flavors of Italian Sausage then grilled to give it a smokey depth of flavor. Use your favorite vegetables...you could even grill them. Toss everything with your favorite cut pasta
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. For the Chicken: Place the tenders in a quart size zip top bag. Combine the fennel seed, pepper flakes, 2 minced garlic cloves, 3/4 tablespoon olive oil and the Italian seasoning. Pour into bag, seal and massage to distribute the marinade. Refrigerate for up to 24 hours.
  2. To grill the chicken: Remove the chicken from the marinade. Thread the tenders on 2 or 3 skewers. Place over medium grill heat and cook, turning occasionally until chicken is cooked through. This takes about 15 minutes. Remove chicken from skewers and use in recipe or refrigerate for up to 3 days.
  3. Cook the pasta according to the directions on the package reducing cooking time by one minute While the pasta cooks, prepare the sauce.
  4. Zucchini: Cut in half crosswise. Cut each half lengthwise into 3 slices. Cut each slice into 3 or 4 strips.
  5. Onion and Garlic: Cut onion in half lengthwise. Slice thinly lengthwise. Finely chop the 3 cloves of garlic.
  6. Peppers: Cut peppers in half lengthwise. Remove the seeds and cut in half crosswise. Cut in 1/2 wide strips
  7. Heat a large fry pan over medium high heat. Add the remaining olive oil. Add the onion and cook for 2 minutes. Add the peppers and cook 3 minutes more. Add the garlic and zucchini. and cook 3 -4 minutes.
  8. Cut the chicken tenders into bite size chunks. and add them to the pan. Stir in the chicken broth slowly. You want everything moistened, but nothing swimming. You may not need to use all of the broth.
  9. Simmer for a few minutes. When the pasta is cooked al dente, drain it and add it to the fry pan. Toss to combine everything and cook another minute.
  10. Crumble the goat cheese on top of the pasta and spoon into bowls. Top with ground pepper to taste.
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Italian Sausage Stuffing Skillet

Italian Sausage Stuffing Skillet
Print Recipe
Imagine an Italian sausage sandwich on garlic bread that you can eat with a fork.
Italian Sausage Stuffing Skillet
Print Recipe
Imagine an Italian sausage sandwich on garlic bread that you can eat with a fork.
Ingredients
Servings:
Instructions
  1. Heat oven to 400 degrees. Line a small baking sheet with foil and spray with cooking spray. Spread the drained tomatoes on the sheet and sprinkle with 2 teaspoons of the garlic, the red pepper flakes, and 1/2 tablespoon of the olive oil. Roast in the oven for about 15 minutes, stirring half way through. Set aside.
  2. Place the sausage links in a large skillet. Add water to a depth of about 1/4 inch. Bring to a boil. Reduce the heat and cook until all the water has evaporated, turning occasionally. Raise the heat and add a little of the olive oil to the pan. Cook the sausages until they are browned on all sides, turning often, about 5 minutes.
  3. Remove the sausage from the pan and cut the sausage into 1 inch chunks when it has cooled slightly. Set aside. Add two tablespoons of the oil to the pan and add the onions and peppers. Cook until tender but not browned, 5 minutes or so. Remove from the pan and add to the sausage.
  4. Add a little of the chicken stock to the pan and stir to remove the browned bits. Melt two tablespoons of butter in the pan. Add the flour and stir until completely incorporated. Cook for another minute stirring often. Slowly add the remaining chicken stock stirring to keep things smooth. Cook for three minutes or so. Add the reserved tomatoes to the sauce and stir to blend. Add the sausage, peppers, and onions to the skillet and heat gently.
  5. Slice the bread in half lengthwise. Melt the remaining butter and olive oil. Add the remaining garlic and brush on the cut sides of the bread. Allow it to soak in a bit. Cut the bread into one inch cubes. Arrange on a baking sheet and bake until browned, about 5 - 7 minutes.
  6. Place the bread cubes in a large shallow serving bowl or divide among four individual pasta bowls. Top with the sausage, pepper and onion mixture. Sprinkle with half of the cheese. Pass the remaining cheese at the table
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