Sunday, October 28, 2012

Chicken Breast, Sausage Fennel Casserole

 Today felt like a pasta sort of day!  While Hurricane Sandy blows into Ontario, my kitchen was smelling delicious of fresh chopped peppers, garlic and cooked chicken and sausage!  This pasta is best served with a side salad and fresh bagette.  Oh, and don't forget the red wine! Yum!

8 sausage links cut into bite size pieces
3 boneless chicken breasts cut into bite size pieces
1 bag of pasta penne
1 fennel head
1 tablespoon of fennel seed
3 or 4 cloves of garlic
1 medium onion chopped
1 green, yellow, and red pepper shopped
2 large can spaghetti sauce
Olive oil
Shredded Mozzarella Cheese

Preheat oven to 350 
Cut Chicken and Sausage into bite size pieces, and cook.
While cooking, boil penne until cooked. Set aside one cup pasta water.
Trim fennel head, and slice bulb length wise into strips
Stir fry garlic onions, fennel, fennel seeds  for two min in olive oil
Put all ingredients together and add spagetti sauce and mix thoroughly.
Place in casserole dish and top with shredded mozzarella cheese.

Bake in oven for one hour or until cheese is melted.

 * Did you like this recipe?  Feel free to leave a comment! *

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