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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I enjoy cooking for family and friends, but I don't want to break the bank. That's why I frequently rely on delicious one-pot meals like this.Ernest Foster, Climax, New York Ingredients:
1 broiler/fryer chicken (3 to 4 pounds) |
2 quarts water |
2 pounds johnsonville® hot italian sausage links |
6 bacon strips |
2 garlic cloves, minced |
1 tablespoon minced fresh parsley |
1 teaspoon dried oregano |
1 can (16 ounces) crushed tomatoes |
1 can (8 ounces) tomato sauce |
8 ounces elbow macaroni, cooked and drained |
salt and pepper to taste |
Directions:
1. Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. Meanwhile, puncture skins of sausages; place in a small saucepan and cover with water. Bring to a boil; cook for 20 to 30 minutes or until no longer pink. Drain. In a large skillet, brown sausages on all sides. Cool and cut into bite-size pieces; set aside.
2. In small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, saute garlic until tender.
3. Remove chicken from Dutch oven; cool. Drain broth; skim fat. Reserve 5 cups broth. Remove chicken from bones; cut into bite-size pieces.
4. Pour reserved chicken broth into the Dutch oven. Add the chicken, sausage, bacon, parsley and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes. Stir in the tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes longer or until heated through. Yield: 8-10 servings.
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