A simple meal with minimal cleanup, transforming those leftovers into a one-pot wonder Chicken and Sausage Pasta Bake the whole family will love!
Cuisine American, Italian
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
1/4lbMild Italian sausage
1 1/2cupsLeftover roasted chicken
1smallYellow onion Chopped
1tbsp Olive oil
3Baby Portobello MushroomsSliced
1Yellow squashSliced into half moons
1/4tbsp Dry rosemary
115oz canDiced tomatoes
115oz can Tomato sauce
1/4cup4 cheese Italian blend shredded cheese
In a large deep skillet or pot over medium heat brown Italian sausage. Once sausage is browned add onions, cook for 3 minutes.
Add mushrooms, squash, leftover chicken, and olive oil to the skillet cook another 2 minutes.
Add thyme, garlic powder, rosemary, basil, and oregano mix well. Add in diced tomatoes and tomato sauce and bring to a simmer. Once it starts to simmer add elbow macaronigive a quick stir, cover and allow to cook for 10 minutes.
Remove lid and give the pasta a stir. If pasta is still hard, cover and allow to cook for another 5 minutes, if there is no liquid is remaining add 1/2 cup of water. When pasta is cooked through sprinkle top of noodles with cheese and serve. CAREFUL IT WILL BE HOT!
Recipe by Messy Cutting Board (www.messycuttingboard.com)
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