Tomato Roasted Garlic Sauce with Chicken and Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 Chicken Breasts4 Chicken sausage links2tbsp (plus more for garlic) extra virgin olive oil1 can (28 oz) whole plum tomatoes1 can (28oz) crushed tomatoes2 heads of garlic (optional, use less if you want)1/2 onion (any type--I had red, so that's what I used)2oz white wine (or chicken broth)1 tbsp. dried Italian seasoning1 tsp crushed red pepper flakes (more or less to taste)salt pepper
First, roast the heads of garlic, saving two cloves aside
-take as much paper off as you can
-preheat oven to 400
-slice the top off the garlic heads
-place in foil and drizzle with olive oil
-wrap completely in foil
-roast for 40 min
while the garlic is roasting, get your chicken cooking in a pan with olive oil. Season both sides with salt and pepper. cook until no longer pink (mine took about 10min/side)
while chicken is cooking, slice chicken sausage
Once chicken is fully cooked, remove from pan
add the sausage to the pan, cook until brown
remove the sausage from the pan (let it hang out with the chicken on a plate for a little bit)
mince your two reserved cloves of garlic, add to the SAME pan used for chicken and sausage (Add more oil if dry)
chop the onion and add that with the garlic.
once onion is translucent, add the white wine and stir to get the bits off the bottom of the pan
Next add your two cans of tomatoes to the pan, along with the Italian seasoning, red chili flakes, and a little salt and pepper (taste to see if needs more)
slice your cooked chicken then add it and the sausage back into the dish
Once your garlic is roasted and cooled, pop the roasted cloves out of the heads of garlic and into the sauce. (sounds like a lot, but roasted garlic is much sweeter than raw--but again, adjust to your tastes. I obviously love garlic)
Simmer the sauce for 30-40 minutes on low. It will reduce a little and get thick. (go watch TV, laundry, or something fun while it simmers!)
Serve over roasted veggies, pasta, quinoa (this is what I do)
Enjoy!
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user RUNRUN131.
-take as much paper off as you can
-preheat oven to 400
-slice the top off the garlic heads
-place in foil and drizzle with olive oil
-wrap completely in foil
-roast for 40 min
while the garlic is roasting, get your chicken cooking in a pan with olive oil. Season both sides with salt and pepper. cook until no longer pink (mine took about 10min/side)
while chicken is cooking, slice chicken sausage
Once chicken is fully cooked, remove from pan
add the sausage to the pan, cook until brown
remove the sausage from the pan (let it hang out with the chicken on a plate for a little bit)
mince your two reserved cloves of garlic, add to the SAME pan used for chicken and sausage (Add more oil if dry)
chop the onion and add that with the garlic.
once onion is translucent, add the white wine and stir to get the bits off the bottom of the pan
Next add your two cans of tomatoes to the pan, along with the Italian seasoning, red chili flakes, and a little salt and pepper (taste to see if needs more)
slice your cooked chicken then add it and the sausage back into the dish
Once your garlic is roasted and cooled, pop the roasted cloves out of the heads of garlic and into the sauce. (sounds like a lot, but roasted garlic is much sweeter than raw--but again, adjust to your tastes. I obviously love garlic)
Simmer the sauce for 30-40 minutes on low. It will reduce a little and get thick. (go watch TV, laundry, or something fun while it simmers!)
Serve over roasted veggies, pasta, quinoa (this is what I do)
Enjoy!
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user RUNRUN131.
Nutritional Info Amount Per Serving
- Calories: 316.8
- Total Fat: 14.2 g
- Cholesterol: 105.6 mg
- Sodium: 633.9 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 2.1 g
- Protein: 37.9 g
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