Chicken and Italian Sausage Supper

    45 min

    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!

    16 people made this

    Serves: 4 

    • 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

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. In a separate pan, fry the Italian sausage until cooked through. Cut into slices.
    3. 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.
    4. 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.
    5. Bring a large pot of lightly salted water to the boil. Add pasta, and cook for 8 to 10 minutes, or until tender. Drain.
    6. 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.

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    Reviews in English (16)


    Fyi as a fellow NJ resident That loves her Chicken Murphy its sliced cherry peppers thats needed not jalapeno . About 1 cup for serving 6-8 people  -  13 Sep 2005  (Review from Allrecipes US | Canada)


    Yes, this is my recipe, but I just wanted to say/change one thing. I'm not sure if I submitted it this way, or if it was changed, but I don't use green pepper in this dish. I always use a red/yellow/orange pepper, because it needs the sweetness to balance out the hotness from the sausage and jalapenos. Plus green peppers make me burp! Also, the way this is written, you should be able to get 6-8 servings out of this easily. Enjoy!!!  -  16 Dec 2004  (Review from Allrecipes US | Canada)


    My whole family loved this recipe! One problem...the recipe calls for a 12 oz. jar of jalapeno peppers. Talk about a 3-alarm fire!! Wayyyy too much peppers...a 1/4 of a jar will do just fine. Also, I used turkey sausage to cut the fat. Enjoy!  -  09 Aug 2005  (Review from Allrecipes US | Canada)