Fettuccine with Creamy Tomato Italian Sausage Sauce Recipe

Serves 6

• 3 shallots, chopped
• 2 large garlic cloves, chopped
• 1/2 pound sweet Italian sausage, casings removed
• 1/2 pound spicy or hot Italian sausage, casings removed
• 1 cup whipping cream
• 2 14.5-ounce cans diced tomatoes in juice
• 1 Tbsp dried sage
• 3/4 pound fettuccine
• 1/2 cup grated Parmesan cheese
• 2 Tbsp olive oil
  

1. Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up the sausages a bit, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices. Add sage. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
3. Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.

Check my other blog: Southern Flavor Zone

Chicken Marsala By Olive Garden

Prep Time: 30 minutes
Cook Time: 30 minutes
Serving Size: 4

Ingredients

• 4 chicken breasts, boneless & skinless
• 1/2 cup flour
• Salt to taste
• Pepper to taste
• Dried oregano to taste
• 4 Tbsp oil
• 4 Tbsp butter or margarine
• 2 cups fresh mushrooms, sliced
• 1 cup Marsala wine

Procedures

1. POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
2. COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
3. HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
4. COVER and simmer for about 15 minutes.
5. TRANSFER to serving plate.

Chicken Breast Stuffed with Sun-Dried Tomatoes, Pine Nuts and Spinach by Olive Garden

Prep Time: 30 minutes
Cook Time: 35 minutes
Serving Size: 4

Ingredients
Stuffing

• 1/4 cup sun-dried tomatoes
• 2 Tbsp pine nuts, slightly toasted
• 1 cup frozen spinach, chopped
• 1/2 cup fontina cheese, shredded
• 2 cups breadcrumbs
• 1 Tbsp butter, melted
• 1 Tbsp flat leaf parsley, chopped
• 4 boneless chicken breasts, with skin
• Salt to taste
• Black ground pepper to taste

Procedure
Pre-heat oven to 400ºF.

1. COMBINE stuffing ingredients together in a bowl. Set aside.
2. PLACE chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.
3. SHAPE handful of stuffing into a ball and place in center of each chicken breast.
4. WRAP breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.
5. ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.

Tuscan Garlic Chicken by Olive Garden

Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Size: 4

Ingredients

• 4 each (4 oz) boneless, skinless chicken breasts
• 1 1/2 cups flour, plus 1 tablespoon
• 1 Tbsp salt
• 2 tsp black pepper
• 2 tsp Italian seasoning
• 1 lb fettuccine pasta, cooked according to package directions
• 5 Tbsp olive oil
• 1 Tbsp garlic, chopped
• 1 red pepper, julienne cut
• 1/2 cup white wine
• 1/2 lb whole leaf spinach, stemmed
• 2 cups heavy cream
• 1 cups Parmesan cheese, grated

Procedures
Pre-heat oven to 350ºF.

1. MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.
3. PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.
4. HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
5. COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

Chicken Castellina by Olive Garden

Prep Time: 25 minutes
Cook Time: 25 minutes
Serving Size: 4

Ingredients
Sauce

• 1/4 cup pancetta (or bacon), diced
• 6 Tbsp butter, cubed
• 1 tsp garlic, chopped
• ¼ cup sun-dried tomatoes, diced
• 1 ½ cups heavy cream
• 1 ½ cups milk
• 1 oz cornstarch
• ¼ cup Parmesan cheese, grated
• ½ cup smoked Gouda cheese, chopped
• 1/4 tsp salt
• 1 Tbsp fresh rosemary, chopped
• 8.5 oz can sliced artichokes, drained
• 1/4 tsp pepper
• ¼ cup mushrooms, sliced
• 1 1/2 lbs pasta of choice, cooked according to package directions

Chicken

• 1 1/2 lbs skinless/boneless chicken breasts, cut in 1 - 1 ½” pieces
• ¾ cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 Tbsp olive oil
• ¼ cup white wine

Fresh parsley, chopped (for garnish)

Procedures
Sauce

1. SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).
2. WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
3. REMOVE from heat and let stand uncovered.

Chicken

1. MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
2. HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
3. ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.
4. TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
5. GARNISH with chopped parsley and serve.