Spaghetti Con Pollo Salsiccia E Peperone
Savor the bold and hearty flavors of **Spaghetti Con Pollo Salsiccia E Peperone**, a comforting Italian-inspired pasta dish that combines tender chicken, savory Italian sausage, and vibrant bell peppers in a rich tomato sauce. This recipe layers texture and flavor with the addition of aromatic garlic, dried herbs like oregano and basil, and a touch of optional red chili flakes for subtle heat. Tossed with perfectly cooked spaghetti and finished with a sprinkle of Parmesan and fresh parsley, this dish is a true crowd-pleaser. Ready in just 40 minutes, it’s a perfect choice for weeknight dinners or a cozy weekend meal. Optimize your pasta night with this irresistible fusion of protein-packed goodness and robust Mediterranean charm!
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Recipe Information
Ingredients
- 400 g spaghetti
- 2 tbsp olive oil
- 300 g chicken breast
- 250 g Italian sausage
- 1 large red bell pepper
- 1 large yellow bell pepper
- 3 units garlic cloves
- 400 g crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red chili flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g Parmesan cheese
- 2 tbsp fresh parsley
- 120 ml pasta cooking water
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 120 ml of pasta cooking water, then drain and set the spaghetti aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Cut the chicken breast into bite-sized pieces. Remove the casing from the Italian sausage and break it into chunks.
Add the chicken and sausage to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the meat from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Slice the red and yellow bell peppers into thin strips and finely chop the garlic cloves.
Add the bell peppers and garlic to the skillet. Cook for 3-4 minutes until the peppers are softened.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red chili flakes (if using), salt, and black pepper. Mix well to combine.
Return the cooked chicken and sausage to the skillet and simmer the sauce for 10 minutes, allowing the flavors to meld.
Add the cooked spaghetti to the skillet and toss to coat in the sauce. If the mixture seems too thick, add a splash of the reserved pasta cooking water to loosen it.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve hot, garnished with freshly grated Parmesan cheese and chopped fresh parsley.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1117 mg | 49% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 10.8 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 174 mg | 13% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 957 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
