Chicken sausage zucchini pasta is one of my favorite recipes, my whole family loves it. There eyes light up when I put it on the kitchen table. This recipe has been in the family for a long time. My mom made it when I was coming up. I use to watch her make it, so when I started making it I just critique it my way and it taste great I would recommend it to be put on any family table. Here is my ingredients but you can use your own favorite vegetables.
Ingredients:
1-(16oz-pkg) Rotini Pasta- 4-(3.5oz) Italian Link Sausages sliced- 2-Skinless Boneless Chicken Breast Halves cubed- 1-Onion chopped- 1-Clove Garlic minced- 1-Green Bell Pepper diced- 1-tsp Italian Seasoning- Salt to taste- Black Pepper to taste- 1-(4.5oz can) Diced Tomatoes- (13/4 cups) Spaghetti Sauce- 1-(4.5oz can) Sliced Mushrooms- 3 Zucchinis sliced.
You will need a large pot to boil your pasta in. A skillet to fry your meat in. A Dutch Oven to mix it all together.
Cooking Directions:
- In a large pot with boiling salted water cook Rotini Pasta, when done drain.
2. Mean while in a large Dutch Oven cook sliced Italian Sausage until brown. Add cubed chicken and cook until no pink remains in either meat. Add onions, garlic, green bell pepper, Italian Seasoning, salt and ground black pepper and stir together. Cover and simmer until vegetables are tender. Stir in tomatoes, spaghetti sauce, mushrooms, and zucchini. Simmer until zucchini is tender yet crisp. Toss cooked pasta with sauce serve warm.
garlic shrimp pasta bake:
Here is another one of my favorited recipes, garlic shrimp pasta bake. My family love it, they like to have it at least twice a month. When I have other family and friends come over I whip up this great dish, and they all say that it is delicious.
Ingredients:
1-(10oz-pkg) Penne Pasta- 3-tbsp Butter divided- 1-tsp Vegetable Oil- 1-tbsp Minced Garlic- 1-pound uncooked Medium Shrimp- 3-tbsp chopped fresh Parsley divided- 2-tsp chopped fresh Dill- 2-tbsp All Purpose Flour- 1/2-cup Chicken Broth- 1-cup Milk- 3/4-cup grated Parmesan Cheese- 1-tbsp Lemon Juice- 1-tsp Salt- 1-tsp Black Pepper- 1/2-cup grated Romano Cheese- 1/2-cup shredded Mozzarella Cheese.
COOKING Directions:
Preheat oven to 350-degrees,bring a large pot of water to a boil. Add Penne – drain and set aside, heat 1-tbsp Butter and Oil in a large skillet over medium heat . Add Garlic and cook about 30-seconds, add Shrimp, 2-tbsp Parsley and Dill! cook until Shrimp are bright pink on the outside 11/2-to-2-minutes per side. Transfer Shrimp to a plate.
Melt 2-tbsp Butter in skillet over medium heat. Wisk in Flour until fully combined, and starting to turn golden 30-second to 1-minute, Wisk in Chicken Broth until combined, then repeat with Milk. Stir in Tomatoes, Lemon Juice, Salt and Pepper; bring to a simmer.
Add 1/2-cup Parmesan and Romano stir until Cheese begin to melt and Sauce is creamy. Add 1-tbsp Mozzarella Cheese, then mix in 1/2 of the cooked Pasta. Add more Pasta if it is enough Sauce to coat it. Stir in Shrimp, then top with remaining Mozzarella, Parmesan, Parsley. Bake in preheated oven until golden on top and bubbling around the edges 8-to-10 minutes.
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