Chicken and Sausage Penne |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Gather the clan for a comfy-cozy dinner filled with two types of meat and a garlic-cream sauce. Itâs versatile, too. Sub in whatever cream soup and cheese you have on hand. âSandra Perrin, Youngsville, Louisiana Ingredients:
1 package (16 ounces) penne pasta |
1 pound boneless skinless chicken breasts, cubed |
3/4 pound smoked polish sausage or johnsonville® original bratwurst, cubed |
1 medium onion, chopped |
1 medium sweet red pepper, chopped |
1 medium green pepper, chopped |
2 tablespoons olive oil |
6 garlic cloves, minced |
2 jars (16 ounces each) parmesan alfredo sauce |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the chicken, sausage, onion and red and green peppers in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Add garlic; cook and stir 1 minute longer.
2. Stir in the Alfredo sauce, soup, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat.
3. Serve desired amount immediately. Cool remaining mixture; transfer to freezer containers. Freeze for up to 3 months.
4. To use frozen pasta: Thaw in the refrigerator overnight. Transfer to a large skillet; cook and stir over medium heat for 10-12 minutes or until heated through. Yield: 8 servings.
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