Beth's Chicken and Sausage with Bow Ties

1 split chicken breast half, bone in
2 Tbl olive oil, divided
sliced garlic, if desired
1.2 pounds Jennie-O Hot Italian Turkey Sausage (one package)
8 ounces fusilli (bowtie) pasta
1 28-ounce can Hunt's crushed tomatoes
1/2 cup red wine
1 Tbl granulated sugar
3 Tbl fresh basil, coarsely chopped
1 Tbl fresh rosemary, coarsely chopped
salt and pepper to taste

The "prep time" and "cooking time" include all of the minutes from the two steps required for this recipe.

At least one hour before preparing the dish:

Preheat oven to 375F. Do not remove chicken skin. Rub split chicken breast half with 1 tablespoon olive oil, coarse salt and freshly ground pepper. Roast for 45 minutes, remove from oven and allow to cool. When chicken has cooled, remove meat, dice, and set aside.

To prepare the rest of the dish:

Put 1 tablespoon olive oil in a heavy skillet and preheat. Add garlic if desired. Allow garlic to infuse oil, then remove garlic and discard.

Remove casings from sausage. Add to pan. Brown thoroughly, using spoon to crumble into small pieces.

While sausage is cooking, bring a large pot of water to a boil. Add bowtie (fusilli) pasta, reduce heat and continue boiling for 10-12 minutes or until pasta is just al dente.

When sausage has cooked, add the chicken breast meat reserved earlier in the day. Add tomatoes and red wine. Bring to a boil and simmer for 10 minutes.

Add fresh herbs, sugar, salt and pepper to taste.

Drain pasta and add to sausage mixture. Toss well. Serve.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user SEMISWEETCHICK.