About this recipe:An all-in-one dish that is a nice change of pace for a midweek supper. Spicy Italian sausage and jarred jalapenos ensure there's loads of flavour, and both pasta and potatoes makes it especially hearty!
60g plain flour
salt and pepper to taste
4 chicken breast fillets - cut into 2.5cm cubes
3 tablespoons olive oil
450g spicy Italian sausage
2 medium baking potatoes, peeled and cubed
1 red onion, diced
1 green pepper, seeded and diced
3 cloves garlic, chopped
1 jar sliced jalapenos, drained
350ml dry white wine
2 tablespoons cornflour
340g fusilli pasta
4 tablespoons freshly grated Parmesan cheese
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Method Prep:15min › Cook:30min › Ready in:45min
Mix together the flour, salt and pepper in a medium bowl. Dredge the cubed chicken breast in the flour to coat. Heat olive oil in a large frying pan over medium-high heat. Fry the chicken cubes until browned on the outside. Remove chicken, and set aside.
In a separate pan, fry the Italian sausage until cooked through. Cut into slices.
Place potatoes into a saucepan with enough water to cover. Bring to the boil, and cook until fork tender, but not mushy, about 15 minutes. Drain and set aside.
Heat the frying pan from cooking the chicken over medium heat. Add more oil if necessary. Saute onion and pepper until soft. Stir in garlic, and cook for about 1 minute. Pour in the whole jar of jalapenos, and the wine. Scrape any bits of food from the bottom of the pan, and bring to a simmer. Return the chicken to the pan, and add the sliced sausage and potatoes. Simmer for 5 minutes.
Bring a large pot of lightly salted water to the boil. Add pasta, and cook for 8 to 10 minutes, or until tender. Drain.
Mix cornflour with a small amount of water, and stir into the frying pan with the sauce. Cook over medium heat, stirring occasionally, until thick enough to coat the pasta. Serve sauce over pasta with freshly grated Parmesan cheese.