Chicken and Sausage Penne Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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 (8 ounces) shredded cheddar cheese
Instructions
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.
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