Try this Italian Chicken Sausage Bake recipe, or contribute your own.
- 1 onion
- 3 pounds chicken breasts (cooked & cut into bite size piece
- 6 italian sausage links
- 2 jars or spaghetti sauce (i use lowest sugar sauce i can
- 1 pound of pasta penne macaroni, shells or for low carb spaghetti squash!
- 1 large package of pizza cheese
- 2 large bell peppers - red & green cut into chunks
- Carbohydrate 10.274 g
- Cholesterol 0 mg
- Fat 0.11 g
- Fiber 1.87000005245209 g
- Protein 1.21 g
- Saturated Fat 0.0462 g
- Serving Size 1 1 Recipe (1924g)
- Sodium 4.4 mg
- Sugar 8.40399994754791 g
- Trans Fat 0.0308 g
- Calories 44 calories
Step-by-step
- Preheat oven to 325 degrees.
- Cut up chicken, onion, peppers and sausage.
- Boil pasta and drain (don't over cook).
- Mix pasta, sausage, onion, peppers, chicken and sauce.
- Put in a large deep dish. If it won't all fit, make a little side dish to freeze for lunch later.
- Top heavily with cheese.
- Bake at 325 degrees for about 45 minutes or until golden and bubbly.
Undercooking the pasta before the final oven phase causes mushy results once the sauce and cheese add moisture. Boil the penne or shells two minutes shy of the package directions because the noodles continue softening inside the sauce at 325 degrees.
- Use a 9x13-inch glass baking dish or a deep cast-iron skillet that holds at least four quarts to prevent spillover.
- Slice the raw Italian sausage links into half-inch rounds before mixing to maximize surface contact with the onions and bell peppers.
- Swap standard wheat pasta for an equal weight of spaghetti squash strands if you prefer a lower-carbohydrate profile.
- Bake uncovered for 45 minutes until the mozzarella turns deep golden brown and the edges bubble vigorously.
- Store leftover portions in airtight glass containers in the refrigerator for up to three days.
Proper equipment sizing dictates whether this dish heats evenly throughout. Choose heavy-bottomed vessels to protect the dairy from scorching against the pan edges.
