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Chicken and Sausage Campagnola

Sunnyside Cook

Dawn Dobie
Pasta dish that brings the Italian countryside to your table.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8

Ingredients
  

  • 2 large red bell peppers or a combination of red, yellow or orange peppers
  • 4 tablespoons olive oil divided
  • 1 pound sweet Italian sausages cut into 1-inch pieces
  • 1 pound skinned and boned chicken breasts cut into 1-inch pieces, seasoned with salt and freshly ground pepper to taste
  • 6 medium garlic cloves minced
  • 1/2 cup white wine
  • 3/4 cup chicken stock
  • 1 tablespoon fresh rosemary minced (or 1 teaspoon dried—or a combination of the two)
  • 1 tablespoon fresh oregano minced (or 1 teaspoon dried—or a combination of the two)
  • 2 tablespoons unsalted butter
  • salt and freshly ground pepper
  • grated Parmesan cheese optional, for topping
  • 1 pound fettuccine or pasta of your choice cooked according to package directions

Instructions
 

  • Roast peppers under broiler or over flame until blackened on all sides. Place in paper bag and allow to stand for at least 10 minutes. Remove the peel, stem, and seeds from the peppers and cut them into thin strips, about 1/4 inch by two inches. Place strips in a small bowl, allowing any juices to collect.
  • Heat 3 tablespoons of oil in a heavy large skillet over medium high heat. Add the sausage pieces and cook, turning frequently, until they are browned, about 8 minutes. Remove sausage pieces to a bowl with a slotted spoon. Drain all but a film of the pan drippings out of the skillet.
  • Add chicken pieces to skillet, and cook, turning frequently until just springy to the touch, about 7 minutes. Add to sausage, using slotted spoon. (I placed the meats in a warm oven at 200 degrees F while I finished the sauce.)
  • Cook pasta according to package directions, timing it so that the pasta goes into the boiling water when the chicken is finished cooking.
  • Add one tablespoon of olive oil to the skillet. Place garlic in skillet and stir for one minute. Add the wine and chicken broth and scrape up any browned bits from the bottom of the skillet. Add peppers, half of the rosemary and oregano (1 1/2 teaspoons if fresh, 1/2 teaspoon if dried) and stir. Boil the sauce until it is thickened, about 7 minutes. Whisk in butter 1 tablespoon at a time. Return sausage and chicken to skillet. Season with salt and freshly ground pepper to taste.
  • Sprinkle with remaining rosemary and oregano and serve immediately.
  • Serve with grated Parmesan cheese if desired.

Notes

Also good served over cooked rice.
Adapted from Ecco Restaurant in Bon Appétit (July 1986)