Chicken and Sausage Stew

20 minutes Prep Time
30 minutes Cook Time
8 Servings

A great stew can hit the spot in a way that most meals can’t. The hunks of chicken, garlic cloves and chopped carrots in this rich, boldly flavorful stew make it completely satisfying.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 8 ounces boneless skinless chicken breasts, cut into 1/2 inch pieces
  • 1 (10 ounce) package Italian sausage, cooked and cut into 1/2 inch pieces
  • 1 medium onion, chopped
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 large garlic clove, thinly sliced
  • 1 tablespoon fennel seeds

  • 1 can Red Gold® Canned Crushed Tomatoes 28 oz

  • OR

  • 2 Red Gold® Canned Crushed Tomatoes 15 oz

  • 2 cans Red Gold® Canned Diced Tomatoes 14.5 oz

  • OR

  • 1 can Red Gold® Canned Diced Tomatoes 28oz

  • 1 cup chopped fresh parsley
  • 4 cups chicken broth
  • 1 cup rotini pasta, or ditalini pasta, cooked and drained
  • Salt and black pepper to taste
  • 1/2 cup grated Parmesan cheese

Instructions

Step one

Heat a 4-quart stock pot on medium heat. Add olive oil and brown chicken pieces. Remove chicken and set aside. 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 and simmer, about 7 to 8 minutes.

Step two

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

Step three

Add the diced tomatoes, and pasta. Turn off the heat and let the pot rest for 5 minutes. Season with salt and black pepper.

Step four

Transfer to serving bowl and sprinkle with Parmesan cheese.

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