Best 7 Chicken And Italian Sausage Recipes

ITALIAN CHICKEN SAUSAGE AND PEPPERS

Steps:

• Arrange 2 racks in middle and upper thirds of oven and preheat to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
• Toss bell peppers, onion, and tomatoes together in a large bowl with 1 tablespoon oil, balsamic vinegar, Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Transfer to one of the prepared pans.
• Roast in the preheated oven for 30 minutes.
• Meanwhile, drizzle bread slices with remaining olive oil and sprinkle with remaining salt and black pepper. Arrange on the other prepared pan.
• Remove the vegetables from the oven; push to one side of the pan. Add sausage to the exposed portion of the pan.
• Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes more, adding the pan with bread in the last 5 minutes of roasting time. Sprinkle vegetables and sausage with oregano and serve with bread.

SPINACH, WALNUT AND GOLDEN RAISIN PESTO PASTA WITH ITALIAN CHICKEN SAUSAGE

Steps:

• Preheat a grill or grill pan to medium-high heat. Grill the sausages, covered with a medium heatproof bowl, until nice and charred and no longer pink on the inside, flipping once, 6 to 8 minutes per side. Transfer to a cutting board, let cool slightly, then slice on the bias. Set aside.
• Meanwhile, bring a large pot of water to a boil. Poach the garlic cloves in the boiling water for 5 minutes, then transfer them with a slotted spoon to a food processor. Add the pasta to the boiling water and cook to al dente according to the package directions.
• Meanwhile, add the walnuts to the food processor with the garlic and pulse until chopped, about 8 times. Add the spinach, basil, cheese, olive oil, raisins, salt, pepper and lemon zest and juice. Pulse about 10 times, until combined but still rustically chopped. Season with additional salt and pepper if needed.
• Heat a large skillet over medium heat. Using a spider, add the pasta to the skillet. Add the spinach pesto and toss to combine. Heat until warmed through. Season to taste if necessary and serve immediately topped with grilled sausage slices.

PRESSURE COOKER ITALIAN CHICKEN AND SAUSAGE WITH PEPPERS

Steps:

• Heat the oil in the pressure cooker.
• Prick the skin of the sausages in several places with the tines of a fork.
• Add the sausages and chicken to the oil and cook until well browned on all sides.
• While the chicken is cooking, dice the onion.
• Cut the green peppers into 3/4" thick strips.
• Mince the garlic.
• When the chicken and sausages are browned, remove them from the pan and set aside.
• Add the onion, green peppers and garlic to the cooker to cook, stirring often, until they begin to soften, about 4 minutes.
• Add the vinegar and stir up the browned bits from the bottom of the cooker.
• Add the chicken and sausages, tomatoes, basil, fennel, red pepper flakes, salt and pepper to taste.
• Close pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 10 minutes.
• Release pressure and adjust the seasoning.

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP RECIPE - (4.7/5)

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease. Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more. Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

GRILLED PANZANELLA WITH ITALIAN SAUSAGE AND CHICKEN

Steps:

• Combine red wine vinegar, balsamic vinegar, garlic, capers, oregano, agave nectar, Dijon mustard, Parmesan cheese, salt, and pepper in an electric blender to make the dressing. Blend, gradually pouring in olive oil, until well combined. Set aside.
• Toss chicken breasts with 1 1/2 tablespoons olive oil, Italian seasoning, garlic powder, salt, and pepper in bowl.
• Toss tomatoes, bell peppers, and red onion slices with 1 1/2 tablespoons olive oil. Season with salt and pepper.
• Slice baguette lengthwise into quarters to get 4 long 'sticks.' Place sticks on a sheet pan and coat with remaining tablespoon olive oil.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken and sausage on the preheated grill and cook, flipping occasionally until meats are no longer pink in the centers, 12 to 15 minutes. Add vegetable mixture and bread sticks to the grill and cook until moderately charred throughout, about 5 minutes. Transfer cooked items onto a sheet pan for easy transport. Let cool 10 to 15 minutes.
• Remove stems and seeds from the grilled bell peppers. Dice peppers, onion, tomatoes, baguette, sausage, chicken, and mozzarella cheese into roughly 1/2-inch pieces. Toss in a large bowl with dressing. Serve over arugula and top with shredded Parmesan cheese.

ITALIAN CHICKEN SAUSAGE AND ORZO

Steps:

• Cook pasta according to package directions., Meanwhile, brown the sausages in 2 teaspoons oil in a large skillet. Remove and keep warm. In the same pan, saute onion in remaining oil until tender. Add garlic and wine; cook 1 minute longer, stirring to loosen browned bits from pan., Stir in the tomatoes, parsley, capers, oregano, basil, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in orzo and sausage; heat through. Sprinkle with cheese.

ITALIAN GRAVY W/ CHICKEN AND SAUSAGE

Steps:

• In a deep pot:.
• Cook sausage until no longer pink, breaking up into pieces. Remove from pan and drain on a paper towel.
• Add olive oil to pot, sautee onions, garlic, celery and carrot until tender.
• Add tomato sauce and puree, chicken stock and red wine. Add all remaining ingredients.
• Bring to boil and simmer for at least 2 hours, stirring often. *I simmer for several hours.
• Break up / shred chicken with wooden spoon as it becomes tender while simmering.
• Serve over your favorite cooked pasta and top with freshly grated Parmesan-Regiano cheese.
• Freezes well.