In a deep 10-inch skillet, cook pasta in boiling salted water until almost tender, about 10 minutes. Drain well. Set pasta aside on a serving platter and cover with foil to keep warm.
In same skillet, cook chicken and sausage over medium heat, stirring often, until sausage is browned and cooked through, 10 to 12 minutes. Drain off fat.
Add red and green peppers, onion, fennel to skillet. Increase heat to medium-high and cook until peppers are crisp-tender, 3 to 5 minutes. Stir in tomatoes, garlic, basil, wine, salt and pepper. Reduce heat to medium and cook 2 to 3 minutes, or until hot. Serve sauce over penne and garnish with reserved fennel fronds.
I usually cook the pasta as normal in a large pot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (932g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 296 (26%)|
|Amt Per Serving||% DV|
|Total Fat 32.9g||44 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 462.6mg||142 %|
|Sodium 998mg||34 %|
|Potassium 2348.4mg||62 %|
|Total Carbohydrate 41g||12 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 37.7g|
|Protein 164.2g||235 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1158
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