Chicken and Sausage Stew

Share Print

Recipes are better with Red Gold

Our Red Gold Menu Solutions & Recipes are made with our own, high-quality products in mind. Try them out and taste the Red Gold Difference!



4 tbsp. Extra Virgin Olive Oil
32 oz. Boneless Skinless Chicken Breasts (cut into 1/2 inch pieces)
40 oz. Italian Sausage Links (cooked and cut into 1/2 inch pieces)
4 Onions, medium (chopped)
8 cups Carrots (diced)
8 cups Celery (diced)
4 Garlic Cloves (thinly sliced)
4 tbsp. Fennel Seeds
1-#10 can Red Gold Crushed Tomatoes
1-#10 can Red Gold Diced Tomatoes
4 cups Fresh Parsley (chopped)
1 gallon Chicken Broth
4 cups Rotini Pasta or Ditalini Pasta (cooked and drained)
2 cups Parmesan Cheese (grated)
Salt and Pepper to taste


  1. Heat a large rondeau on medium heat. Add olive oil and brown chicken pieces. Remove chicken and set aside.
  2. Return the pan to the heat and add the sausage. Brown evenly, then remove from pot and drain. Add the onion, carrot, celery, garlic and fennel seed and stir. Season lightly with salt and pepper and saute, about 7 to 8 minutes.
  3. Add crushed tomatoes, parsley, and chicken broth. Return chicken and sausage back to pot. Bring back to boil and cover. Reduce heat to simmer and cook until carrots are tender, about 5 minutes.
  4. Add the diced tomatoes, and pasta. Turn off the heat and let rest for 5 minutes. Season with salt and black pepper.
  5. Transfer to serving bowl and sprinkle with Parmesan cheese