Ingredients Edit and Save
Original recipe makes 8 servings Change Servings
1 (16 ounce) package uncooked farfalle pasta
2 skinless, boneless chicken breasts
1 pound Jack’s Gourmet Kosher hot Italian sausage (we prefer sweet)
1 tablespoon olive oil
2 cloves garlic, sliced
1 (14.5 ounce) can crushed tomatoes
1/2 cup red wine
2 tablespoons chopped fresh basil
1 teaspoon dried rosemary
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Wash chicken breasts and cut into large bite-size pieces. Cut sausages into large pieces. In a large, deep skillet over medium low heat, combine oil and garlic; and cook just enough to flavor the oil. Remove garlic from oil.
Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.
PREP 15 mins
COOK 45 mins
READY IN 1 hr