Yummy recipe, with chicken thighs, turkey sausage, farfella noodles, onions, and parsley!
The first time, I saw this recipe it was on Instagram. I tried it with my own substitutes and it easily became one of my go to meals during college. However, I haven't made it in awhile, no particular reason why, but tasting it definitely reminded me why I enjoyed it.
1 lb chicken, diced
1 pack turkey sausage, cut into ¼
16 ounce farfalle, (bowtie pasta)
1 onion, halved – diced (1 cup)
13.5 ounce heavy whipping cream (I use coconut cream)
1/4 cup Almond Milk (unsweetened)
1/4 cup chicken broth
5 ounce parmesan cheese
Parsley, to garnish
Kosher salt, to taste
Black pepper, to taste
1 glove garlic
Onion powder, to taste
Garlic powder, to taste
Cayenne pepper, to taste
Prep Time: 20m
Cook Time: 25m
Total Time: 45m
1. Boil pasta in salty water according to the package instructions. Drain and set aside.
Chicken and Sausage:
Season chicken with salt, black pepper, cayenne pepper and garlic. Cook chicken whole, cut once cooked. Slice sausage into 1/4-inch circles or halves.
In a large skillet, add 1 tbsp olive oil and heat over medium high heat. When the pan is hot, add whole chicken thighs and cook for about 4-5 minutes on each side until browned for a total of 8-10 minutes. Remove chicken onto a plate and slice into dice. Add sliced sausage pieces and brown them on medium heat for 2-3 minutes on each side until darker in color around the edges. Remove from the skillet onto a plate.
Add 1 tbsp butter to the pan, allow it to melt then cook garlic and onions in it until slightly browned – only for a couple of minutes. Next add chicken broth, coconut cream, almond milk and bring to a light simmer. Add cayenne, garlic powder and mix into the sauce.
Add Parmesan cheese and whisk to blend for 2-3 minutes to thicken the sauce. Taste the sauce and add salt to taste.
Add cooked pasta into the sauce and mix in well. Next add the chicken, then sausage back into the pan and allow them to reheat for 2-3 minutes. Serve!
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