Chicken and Sausage Stew

 
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Ingredients

4 tbsp. Extra Virgin Olive Oil
32 oz. Boneless Skinless Chicken Breasts (cut into 1/2 inch pieces)

Instructions

  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