Chicken and sausage with farfalle

Chicken and sausage with farfalle


339 people made this

About this recipe: Necessity is the mother of invention. This recipe was created by me because I had a 1 1/2 hour commute to/from work. This recipe can be varied; use pork Italian sausage if you like (cook longer), veal or pork cutlets or cubes. Serve as a sandwich, skip the pasta, mix with leftover cooked rice; add garden peas or broccoli. I doubt if anything you try will go wrong.

Patricia Rogers

Serves: 8 

  • 1 (500g) pack farfalle pasta
  • 1 skinless, boneless chicken breast fillets
  • 450g spicy chicken or turkey sausage
  • 1 tablespoon olive oil
  • 2 cloves garlic, sliced
  • 1 (400g) tin chopped tomatoes
  • 125ml red wine
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon dried rosemary
  • salt and pepper to taste

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Cut chicken into large bite size pieces. Remove casing from sausage and cut into large pieces. In a large, deep frying pan over medium low heat, put oil and garlic and saute to flavour oil. Remove garlic from oil.
  3. Add chicken and sausage to pan and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to the boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the frying pan mixture. Toss and serve.

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