Gather the family for a comfy-cozy dinner filled with two types of meat and a garlic-cream sauce. It's versatile, too. Sub in whatever cream soup and cheese you have on hand. —Sandra Perrin, New Iberia, Louisiana
Chicken and Sausage Penne
Chicken and Sausage Penne
Prep Time
15 min
Cook Time
15 min
Yield
8 servings
Ingredients
- 1 package (16 ounces) penne pasta
- 1 pound boneless skinless chicken breasts, cubed
- 3/4 pound smoked Polish sausage or fully cooked bratwurst links, cubed
- 1 medium onion, chopped
- 1 medium sweet red pepper, chopped
- 1 medium green pepper, chopped
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 2 jars (16 ounces each) Parmesan Alfredo sauce
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 cups shredded cheddar cheese
Directions
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the chicken, sausage, onion and red and green peppers in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Add garlic; cook and stir 1 minute longer.
- Stir in the Alfredo sauce, soup, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat.
- Serve desired amount immediately. Cool remaining mixture; transfer to freezer containers. Freeze for up to 3 months.
- To use frozen pasta: Thaw in the refrigerator overnight. Transfer to a large skillet; cook and stir over medium heat for 10-12 minutes or until heated through.
Nutrition Facts
1-1/2 cups: 747 calories, 41g fat (19g saturated fat), 123mg cholesterol, 1375mg sodium, 58g carbohydrate (4g sugars, 4g fiber), 37g protein.
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