Mama Mia its Tuscan Chicken and Sausage!
I’ll be the first to admit we do eat a lot of pasta, it just seems that so many of the saute dishes I create go so well served over linguine or spaghetti. Many times what I create for dinner comes from what I have in the refrigerator to work with.
Of course, I do buy specific items for menu ideas that I have, but some of the time If I haven’t really given it any thought, I’ll just buy basic items and come up with something on the spot working with what I have in the fridge and the pantry.
In my restaurant kitchen that’s how many of my specials were created. By working this way in my restaurant kitchen, this not only helped me to come up with new and interesting specials but it also helped me utilize the foods that I had on hand.
Whether it be at home or at a restaurant the last thing you want to do is waste money by not using the product that you already purchased. You’ll find that by working this way, you’ll come up with some pretty tasty combinations! Don’t be afraid to experiment, just taste as you go and make adjustments as needed, you’ll find more times than not you’ll be successful!
You can be creative with this dish depending upon what you have on hand, spinach, sun-dried tomatoes or cannellini beans would be wonderful additions, as would jumbo shrimp! Just make sure not to overcook the shrimp if you do use them, taking them out of the pan when they are almost ready, and then returning them to the pan for the final reheat before serving.
I kept this dish fairly simple, sometimes that’s the best way to enjoy the flavors.
If you’ve tried my Tuscan Chicken and Sausage recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
You might also like my Chicken Scarpariello Recipe.
Tuscan Chicken and Sausage with Pasta Recipe
Ingredients
- 8 oz chicken tenders
- 1 cup sliced mushrooms
- ¼ cup roasted red peppers- sliced
- 2 oz sweet Italian sausage
- 6 oz sweet marsala
- 6 oz chicken stock
- 2 tbsp unsalted butter
- 2 tbsp flour
- 2 tbsp grated romano cheese
- 1 tbsp fresh chopped basil
- ½ lb linguine or spaghetti
Instructions
- Cook pasta per instructions on the box at the same time you begin cooking this dish.
- Dredge chicken tenders in flour seasoned with salt and pepper
- place floured tenders in a large saute pan with enough olive oil to saute them.
- Cook chicken 3-4 minutes on one side and turn them over
- Add in the sliced sweet sausage, sliced mushrooms and roasted red peppers and saute until for another 5 minutes turning the chicken after it has been browned on the other side.
- Add all but 2 ounces of marsala wine wine to pan to deglaze the pan, allow alcohol to cook off for a minute then add the chicken stock,and a pinch of black pepper
- reduce heat and continue to cook while sauce is reducing.
- Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor
- as the sauce begins to thicken lower heat to simmer, and add remaining marsala and grated cheese
- Serve over pasta, garnish with fresh chopped basil and enjoy!
Alex Winetsky
Im making this tonight making a variation of it with chicken -shrimp and hot and sweet sausage
im using baby bella mushrooms. Green onions
Chef Dennis Littley
sounds like a nice variation Alex, I hope everyone enjoyed it!
Muna Kenny
It’s a really beautiful creation, the images are absolutely tempting. I never had this dish before and looking forward to making it soon!
Lynn
About this time of the year when summer is winding down and we feel fall in the air here and there, I look for simplicity with food. What I like about this dish is adding anything to the base recipe. I’ve got tons of zucchini & other squash which I think would work nicely with this dish!
Maggie @ A Bitchin' Kitchen
This looks like my kind of meal! I love that it comes together quickly and easily too.
RavieNomNoms
Wow Dennis! That looks amazing! I used to eat pasta quite a bit, I haven’t really as much lately. I think this should be the pasta I start back up with!!
Mei-I @ Gastronomic Nomad
Looks delicious Chef! That chicken looks so juicy!!
Minnie@thelady8home
This looks such a fabulous dish Chef Dennis!
Betty Ann @Mango_Queen
Oh my, this looks absolutely divine! I saw this photo on Google+ and I still can’t take my eyes off it. What simple flavors and even better, so easy to do. Thanks for sharing, Chef Dennis! Have a wonderful ‘back to school’ season !
Renee
I could eat sausage any day of the week. This looks so good and my husband would like it too because of the chicken and pasta.
FLaure
Une recette qui me convient à merveille.
Bonne journée, FLaure
Elin
Chef Dennis….Makes me hungry each time I drop by 🙂 this recipe sounds great. I prefer pasta to rice anytime 🙂 Have a nice day !
anna
ahh yes, this recipe is classic chef! gorgeous, hearty, and classy. i am for it.
Jean (Lemons and Anchovies)
I’m traveling right now and though I’m having lots of fun, I’m beginning to tire of the sameness of the restaurant menus. This is something I would love to have for dinner tonight. Maybe I’ll just have to make it myself at home in two weeks! Yum!
Laura (Tutti Dolci)
What a delicious dish, I love the Marsala here!
Carol | a cup of mascarpone
There isn’t an ingredient in this creation, that I don’t love!!! Can’t wait to try it! Sounds and looks wonderful! Thank you, Dennis!
Mary
This sounds fantastic! When do you cook the sausage though? Thanks! Have an excellent holiday, Chef Dennis.
Chef D
Thanks for the heads up Mary , I left that step out of the recipe. Add in the raw sliced sausage when you turn the chicken. Add in with the mushrooms and roasted peppers.