Sausage Chicken Pesto w/ Tomato Pasta

Holly Hall


This recipe is to die for! Trust me you will LOVE it!

pinch tips: Perfect Pasta Every Time






15 Min


20 Min


Stove Top


4 large
boneless skinless chicken thighs (or breast)
12 oz
spicy italian sausage
1 jar(s)
your favorite pesto sauce
14 oz can(s)
petite diced tomatoes plus all the liquid
1 pkg
any shape pasta ( i use small shells)
12 oz
parmigiano-reggiano, grated
1 small
minced onion
3 clove
chopped/minced garlic
1/2 c
half & half

Directions Step-By-Step

Boil water for pasta (salt it). Cook pasta - set aside.
Cut the chicken into bite size pieces.
Saute the sausage until brown, remove sausage from pan. Remove about half the drippings.
Add cut up chicken, saute for a few minutes, add onion (I cover with a lid for a few minutes to create some liquid). When onion is cooked transparent the chicken will also be done - add in chopped/crushed garlic - stir. Leave any liquid in the pan.
To the sausage/chicken mixture add your jarred pesto sauce - stir. Add half of diced tomatoes (more if you like) and all the liquid from the can. Stir all together - put a tight lid on it and simmer for about 10-15 minutes. Add in the half & half.
At this point I add in the pasta, but you can also serve it with the sauce on the top. After adding in the pasta I also add in about 3/4 of the cheese. Put the lid back on let it melt a bit - then serve with garlic bread & salad. Enjoy
NOTE: this dish may have a lot of oil on top after cooking - the half and half will help incorporate the oil or before adding the milk blot or skim off.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Chicken
Regional Style: Italian