Ingredients:
1 (16 ounce) package Premio Premio’s Sweet Italian Sausage
1 tablespoon oil
1- 3/4 pound package chicken tenders ( sliced thin)
3 tablespoons Bayou Cajun spice
1 large package mushrooms (10 ounces) sliced (white button, Portabella or shiitake)
1/2 cup white wine
1 cup heavy cream
1 jar (7 ounces) red roasted peppers, drained and sliced thin
1 cup chicken broth
1 small onion, diced
2 tablespoons garlic powder
1/2 cup fresh parsley, chopped
1/2 cup Parmesan cheese
16 ounces Penne, or Rigatoni pasta
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Chicken ala Ron:
1. Toss chicken tenders with the Bayou Cajun spice, shake off excess.
2. In a large skillet, melt 2 tablespoons butter or margarine. Add chicken tenders and cook until no longer pink inside, (5-6 minutes, ). Remove and set aside.
3. In same skillet, cook sliced mushrooms in 2 tablespoons butter or margarine. Once almost browned, add wine and reduce to half; set aside.
4. In same skillet, saute chopped onions in 2 tablespoons butter, or margarine; set aside. Remove Premio Sausage from casings. In same skillet, cook the Premio Sweet Italian sausage in the oil, breaking apart, til browned.
5. In the same skillet, to the sausage, add mushrooms, chicken tenders, broth, heavy cream, parsley, onions, red roasted peppers, garlic powder and cheese; mix well.
6. Cook pasta to package directions. Add cooked pasta to 6 large bowls. Ladle mushroom mixture over pasta and enjoy.
SERVES:6
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