This was a heavy meal and I mean that in a very good way. It was also a new and delicious way for us to experience pasta. Just as with our pizzas, our tastebuds tend to be set in their ways, so are they with pasta. Red sauce (or gravy) is the norm, and very seldom do I cook with wine, more on the wine in a minute.
Knowing how much we’d like it I decided to double the recipe. Thanks to that stroke of genius I now have enough stashed in the freezer for a later date. As much as I loved this recipe from the beginning, I was concerned about how much standing/cooking time it involved. I did as much prep work as possible sitting down which my feet thanked me for later.
There were several other dishes that I wanted to include as a side dish with this meal, but it was already a meal in itself. A tossed salad is all that was necessary. I found this recipe via Chef Dennis and only made a few changes. One of them was to use a Marsala wine sauce that I lucked up on in the frozen food section. Thank you Chef and I will be making this again.
Tuscan Chicken and Sausage – adapted from A Culinary Journey with Chef Dennis
8 oz (225 gm) chicken tenders
1 cup (70 gm) sliced mushrooms
¼ cup (56 gm) roasted red peppers- sliced
2 oz (56 gm) sweet Italian sausage
6 oz (180 ml) sweet marsala – I found a marsala wine sauce in the freezer section and used it instead
6 oz (180 ml) chicken stock
2 tbsp. (30 gm) unsalted butter
2 tbsp. (15 gm) flour
2 tbsp. (30 gm) grated Romano cheese
1 tbsp. (15 gm) fresh chopped basil (for garnish) – I had a boatload of parsley and used it rather than basil
½ lb. (230 gm) linguine or spaghetti
Cook pasta per instructions on the box at the same time you begin cooking this dish..chicken tenders in flour seasoned with salt and pepper then place floured tenders in a large sauté pan with enough olive oil to sauté them. Cook chicken 3-4 minutes on one side and turn them over. Add in the sliced sweet sausage, sliced mushrooms and roasted red peppers and sauté until for another 5 minutes turning the chicken after it has been browned on the other side. Add all but 2 ounces of Marsala wine to pan to deglaze the pan, allow alcohol to cook off for a minute then add the chicken stock, and a pinch of black pepper reduce heat and continue to cook while sauce is reducing.
Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor. As the sauce begins to thicken lower heat to simmer, and add remaining marsala and grated cheese. Serve over pasta, garnish with fresh chopped basil and enjoy!