CHICKEN APPLE SAUSAGE PASTA RECIPE RECIPES

Name: Turkey Sausage with Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 1 pound Italian turkey sausage links, casings removed; 1 large onion, chopped; 1 large green pepper, chopped; 1-1/4 cups sliced fresh mushrooms; 2 garlic cloves, minced; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 1 teaspoon Italian seasoning; 1 teaspoon chili powder; 6 cups uncooked spiral pasta; 1/2 cup shredded part-skim mozzarella cheese

TURKEY SAUSAGE WITH PASTA RECIPE: HOW TO MAKE IT

Turkey Sausage with Pasta Recipe: How to Make It image

If you're looking for recipes with turkey sausage, stop here. This has the perfect blend of meaty, veggie and cheesy goodness. You'll be craving what's good for you when this pasta dish is on the menu. —Mary Tallman, Arbor Vitae, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 pound Italian turkey sausage links, casings removed
1 large onion, chopped
1 large green pepper, chopped
1-1/4 cups sliced fresh mushrooms
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 teaspoon Italian seasoning
1 teaspoon chili powder
6 cups uncooked spiral pasta
1/2 cup shredded part-skim mozzarella cheese

Steps:

Crumble sausage into a large nonstick skillet. Add the onion, green pepper and mushrooms. Cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, Italian seasoning and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, cook pasta according to package directions; drain. Serve sausage mixture over pasta; sprinkle with cheese.

Nutrition Facts : Calories 396 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 679mg sodium, CarbohydrateContent 54g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 24g protein.

CHICKEN CASSOULET WITH SAUSAGE AND SWISS CHARD - SKINNYTASTE

Chicken Cassoulet with Sausage and Swiss Chard - Skinnytaste image

Chicken Cassoulet with Sausage and Swiss Chard is a hearty meat and white bean stew made lighter than the classic.

Provided by Gina

Categories Dinner

Total Time 80 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 17

Ingredients

2 bunches Swiss chard, (about 10 oz each)
2 tbsp olive oil (divided)
12 oz Italian chicken sausage
1/2 cup panko or gluten-free breadcrumbs
2 cloves garlic (minced, divided)
2 tbsp lightly packed fresh parsley leaves (finely chopped)
1 yellow onion (chopped)
2 to 3 carrots (sliced into rounds or half-moons)
2 stalks celery (sliced)
½ cup white wine
8 boneless skinless chicken thighs ((about 2 1/2 lbs), cut into 2” chunks)
1 cup reduced sodium chicken broth
2 bay leaves
1 Tbsp herbes de provence or dried rosemary
1 tsp Kosher salt
Freshly ground black pepper (to taste)
3 15-oz cans cannellini beans, drained and rinsed

Steps:

Heat the oven to 375F.
Strip the Swiss chard leaves from the stems. Thinly slice the stems and chop the leaves.
In a Dutch oven or heavy ovenproof pot, heat 1 Tbsp olive oil over medium heat. Brown the links of sausage for about 2 to 3 minutes per side, until well browned. Slice the links into rounds and set aside. Wipe pot and spritz with olive oil.
Add the breadcrumbs to the pan and toast, stirring regularly, until golden.
Add 1/3 of the garlic and cook for another minute, then remove from heat and transfer to a bowl. Stir in the chopped parsley and set aside.
Add the remaining 1 Tbsp olive oil to the pan.
Stir in the onion, saute for 2 to 3 minutes, then add the chard stems, carrots, and celery.
Cook, stirring regularly, for 8 to 10 minutes, or until the vegetables start to soften and the moisture cooks out. If they start to give off too much liquid, increase the heat to medium-high.
Add the remaining garlic and cook about a minute more.
Pour in the wine and scrape any browned bits from the bottom of the pan.
Increase the heat slightly and allow most of the liquid to cook off.
Add the chicken, chicken broth, bay leaves and herbs and bring to an active simmer; cook until the liquid reduces by about half, 5 to 7 minutes, adjusting the heat as needed.
Add the chopped chard leaves (working in batches if needed) and stir until they wilt slightly.
Fold in the beans and sausage and stir.
Taste and adjust seasoning with salt and pepper, to taste. I used 1 1/2 teaspoons kosher salt, but you can reduce or omit for lower sodium.
Transfer to the oven and cook, uncovered about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.

Nutrition Facts : ServingSize 2 cups, Calories 417 kcal, CarbohydrateContent 45.5 g, ProteinContent 34 g, FatContent 10.5 g, SaturatedFatContent 2 g, CholesterolContent 96.5 mg, SodiumContent 1120 mg, FiberContent 9.5 g, SugarContent 5 g

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