10 ml (2 tsp) of cornstarch, diluted in the same quantity of water (optional)
Instructions
Grill at medium-rare heat the sausages and the chicken breasts. Set aside.
In a fryer, melt the butter with the oil. Make the shallots sweat, garlic and dried tomatoes at medium heat during 4 minutes. Add salt and pepper.
Deglaze the wine and let it reduce for 3 minute. Get it wet with the broth and add the rosemary branches. Let it reduce by half for 7 to 10 minutes.
Cut the chicken breasts and the grilled sausages in dice. Set aside.
Blend the cream and let it reduce for 7 minutes. Blend the chicken dice and the sausages. Mix with a spoon and let it reduce for 4 to 5 minutes. Coat generously the pastas with the sauce and add parmesan.
Serving
Suggestions
If you want a more creamy sauce, you can blend the coarnstarch to the sauce, whip it vigorously and let it get thicker.
Originally Submitted
3/1/2011
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