450g fusilli or any other pasta
1 tablespoon olive oil
4 Italian sausages, sliced
2 skinless, boneless chicken breast fillets, cubed
1 red onion, chopped
1 clove garlic, peeled, finely chopped
1 green pepper, diced
1 teaspoon Italian herb seasoning
Salt and ground black pepper to taste
1 (400g) tin chopped tomatoes
350g pasta sauce
100g mushrooms, sliced
3 courgettes, thickly sliced
Prep:20min › Cook:20min › Ready in:40min
In a large pot with boiling salted water cook pasta until al-dente. Drain.
Meanwhile, in a large frying pan, heat the oil until hot. Cook the sausage until brown. Add cubed chicken and cook until no pink remains in either meat. Add onion, garlic, green pepper, Italian seasoning, salt and ground black pepper and stir together. Cover and simmer until vegetables are tender. Stir in tomatoes, pasta sauce, mushrooms, and courgette. Simmer until courgette is tender yet crisp.
Toss cooked pasta with sauce. Serve Hot with croutons and Parmesan cheese.
There are many alternatives to this recipe you could use smoked leftover Gammon, ham, bacon or chorizo. Make it your own signature dish. Use Quorn for a vegetarian alternative. Your family will love this and it’s always been a winner in my home here in the Cotswolds. You can freshen it up with basil and spinach leaves for a summer version. Or make it more hearty by using gnocchi for a winter dish.
Enjoy on it own or with a fresh salad and garlic ciabatta.