Wouldn’t your family love to sit down to a plateful of my Tuscan Chicken and Sausage served with your favorite pasta?
Mama Mia, it’s delicioso and can be made in about 20 minutes!
I’ll be the first to admit we do eat a lot of pasta. It comes from my restaurant days of creating delicious combinations in a saute pan. I never wanted my guests to go home hungry and pasta always helped fill their bellies.
Many times what I create for dinner comes from what I have in the refrigerator to work with. You’ll find that by using this method to make dinner you’ll come up with some pretty tasty combinations and use up what you have on hand, not letting food go to waste.
For another delicious chicken dish, try my tasty chicken Scarpariello recipe as well.
What ingredients do I need to make Tuscan Chicken & Sausage?
Let’s start by gathering the ingredients we need to make Tuscan Chicken & Sausage. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make Tuscan Chicken & Sausage?
- Dredge chicken tenders in flour seasoned with salt and pepper
- Place the 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 to begin cooking the other side.
- Add the raw sliced sweet sausage, sliced mushrooms and roasted red peppers to pan. Continue cooking the mixture for about 5 minutes turning the chicken after it has been browned on the other side.
- Add all but 2 ounces of the marsala wine to the hot pan. This is called deglazing and will loosen all of the delicious bits stuck to the pan allowing them to add flavor to the dish.
*The alcohol will cook off in about a minute.
- Add the chicken stock,and a pinch of black pepper (season to taste).
- Reduce the heat to medium 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.
Do I have to use peppers in this dish?
No. you don’t. The first rule of cooking at home is to use ingredients that you and your family enjoy eating and if you don’t like peppers, leave them out.
Would other types of cheese go well with this dish?
Absolutely! This is your dinner, get creative and use what you have on hand or what you like to eat.
You could top this dish with melted mozzarella, provolone, or fontina to name a few of my favorites. You could also use some Gorgonzola crumbles if you’re feeling adventurous.
Can I use other types of sausage in this dish?
You sure can. Hot sausage or chorizo would add some zip to this dish.
What ingredients could I add to Tuscan Chicken?
Some of my favorite additions are:
- Spinach
- Sundried Tomatoes
- Pepperoncini
- Cannellini Beans
- Shrimp
Serve over pasta, garnish with fresh chopped basil, additional grated cheese and watch the smiles around your dinner table!
Recipe FAQ’s
A Basic Tuscan sauce is stock-based with added herbs and cheese. Many Tuscan sauces that are found online incorporate cream which makes it more of a northern Italian Sauce, rather than a Tuscan sauce.
The basic dish is chicken in the stock based sauce which is generally served with pasta. You can incorporate a variety of vegetables that you enjoy eating to the dish as well as shrimp or lobster.
Tuscan Chicken is basically a blank canvas for ingredients you enjoy or have on hand.
Tuscan cooking is a simple style, which is characterized with stock and olive oil based sauce. Not heavy or cream based which is more prevelant in the Northern regions of Italy.
More Chicken Recipes You’ll Love!
Tuscan Chicken and Sausage with Pasta Recipe
Ingredients
- 8 oz chicken tenders
- 1 cup sliced mushrooms
- ¼ cup roasted red peppers- sliced
- 4 oz sweet Italian sausage
- 6 oz sweet marsala
- 6 oz chicken stock
- 2 tablespoon unsalted butter
- 2 tablespoon flour
- 2 tablespoon grated romano cheese
- 1 tablespoon 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 the raw sliced sweet sausage, sliced mushrooms and roasted red peppers to the pan. Continue cooking the mixture for about 5 minutes turning the chicken after it has been browned on the other side.
- Add all but 2 ounces of the marsala wine to the hot pan. This is called deglazing and will loosen all of the delicious bits stuck to the pan allowing them to add flavor to the dish.*The alcohol will cook off in about a minute.
- Add the chicken stock, and a pinch of black pepper (season to taste).
- Reduce the heat to medium 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, additional grated cheese and enjoy!
Nancy says
This was an easy, quick dinner but oh so delicious! I made it with boneless thighs instead off tenders. I also added 2-3 oz more of chicken stock so we’d have sufficient sauce for the fresh spinach raviolis. Thanks once again Chef Dennis!!
Elaine Benoit says
This dish came out fabulous! It was creamy and so tasty that hubby has already asked me to make it again.
Amanda Dixon says
Another wonderful recipe, Chef! The sauce is so rich and decadent, and it made for the perfect date night meal.
Lauren Michael Harris says
This pasta dish is definitely a stick-to-your-ribs delicious comfort food. We loved all of the flavors – a new family favorite!
Annie says
Your pasta recipes never disappoint! I have tried several (all of which I loved). However, this, by far, is my favorite. I did not have sausage and so used shrimps instead, and it was just great! Thank you for the recipe!
Jenny Lendrum says
chef Dennis, sensational. As always you are making my creative cooking a hit, thankyou.
Al Snyder says
Is the amount of sweet sausage correct, 2oz? Just asking. Sounds great, but seems a bit short on sausage. Thank you.
Chef Dennis Littley says
thanks for catching that, it should be 4 ounces. I made the change in the recipe.
Al Snyder says
Thank you, Dennis. Can’t wait to try it. Love your recipes.
Kayla DiMaggio says
This tuscan chicken sausage pasta was so delicious! It was such an easy dish and my whole family enjoyed it!
Denise says
Your Tuscan Chicken was amazing¡ Thanks for the step by step instructions, very helpful!
Bernice says
What a wonderful and tasty dish, everyone loved it. It’s one I’ll be happy to make over and over again for my family.
Marta says
I loved the addition of the sweet marsala. It gave me hints of chicken marsala, but the cheesiness made me like it more. Definitely worth repeating over and over.
Gloria says
We are pasta lovers and your chicken and sausage dinner was fantastic.
Liz says
My mouth was watering reading through your post and the dish did not disappoint. I loved the variety of flavors and textures in this dish, it made pasta night a hit!
Audrey says
Everyone enjoyed this!
Alex Winetsky says
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 says
sounds like a nice variation Alex, I hope everyone enjoyed it!