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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
1 pound fresh Italian sausage, links cut in half
1 rotisserie-style whole chicken, boned and shredded
1/2 pound turkey tasso, 1/2-inch diced
12 oz penne pasta
1/4 cup olive oil
1/4 cup sliced garlic
1/2 cup diced onions, celery, red and yellow bell peppers
1/2 cup diced fresh tomatoes
2 tbsp flour
1 quart chicken stock
1 tbsp chopped thyme
2 tbsp chopped basil
1/4 cup sliced green onions
salt and black pepper to taste
Creole seasoning to taste
In a large cast iron Dutch oven, heat oil over medium-high heat. Add sausage and cook 3 to 5 minutes or until browned. Add garlic and saute until golden brown around the edges.
Add onions, celery, bell peppers and tasso. Saute 3 to 5 minutes or until vegetables are wilted. Blend in tomatoes. Sprinkle in flour and whisk constantly until white roux is achieved. Add stock, one ladle at a time, until all has been incorporated. Season with thyme, basil, salt, pepper and Creole seasoning.
Bring mixture to a rolling boil, reduce to simmer and cook 5 minutes. Stir in chicken and mix well. Add green onions then fold in raw pasta. Reduce heat to low, cover and cook 20–25 minutes or until pasta is al dente and liquid has been absorbed. When ready to serve, transfer pasta to a decorative platter and arrange additional pieces of sausage and chicken across the top as garnish. Serves 6-8
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DUTCH OVEN ITALIAN SAUSAGE & CHICKEN PASTA
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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
1 pound fresh Italian sausage, links cut in half
1 rotisserie-style whole chicken, boned and shredded
1/2 pound turkey tasso, 1/2-inch diced
12 oz penne pasta
1/4 cup olive oil
1/4 cup sliced garlic
1/2 cup diced onions, celery, red and yellow bell peppers
1/2 cup diced fresh tomatoes
2 tbsp flour
1 quart chicken stock
1 tbsp chopped thyme
2 tbsp chopped basil
1/4 cup sliced green onions
salt and black pepper to taste
Creole seasoning to taste
In a large cast iron Dutch oven, heat oil over medium-high heat. Add sausage and cook 3 to 5 minutes or until browned. Add garlic and saute until golden brown around the edges.
Add onions, celery, bell peppers and tasso. Saute 3 to 5 minutes or until vegetables are wilted. Blend in tomatoes. Sprinkle in flour and whisk constantly until white roux is achieved. Add stock, one ladle at a time, until all has been incorporated. Season with thyme, basil, salt, pepper and Creole seasoning.
Bring mixture to a rolling boil, reduce to simmer and cook 5 minutes. Stir in chicken and mix well. Add green onions then fold in raw pasta. Reduce heat to low, cover and cook 20–25 minutes or until pasta is al dente and liquid has been absorbed. When ready to serve, transfer pasta to a decorative platter and arrange additional pieces of sausage and chicken across the top as garnish. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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